Maple-Bacon Muffins
Maple-Bacon Muffins
This particular variety of muffin is a special one. Not only are the flavors incredible—what goes together better than maple and bacon?—but they are full of memories. While Makenna was in high school, her friends would frequently come over and raid the freezer for any muffin they could get their hands on. These Maple-Bacon Muffins were one of the most popular among her friends, and we regularly received requests to make more when they ran out. If we put the perfect breakfast into a muffin, it would be this. Just be careful, because we’re pretty sure they’ll disappear extremely fast after you make them!
Ingrediënten
yield: 8 large or 10 standard muffins
muffins
- 1 cup 240 ml almond milk
- 1 tbsp 15 ml fresh lemon juice
- 1¾ cups 233 g cassava flour
- ½ cup 94 g maple sugar, plus additional for dusting (optional)
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 3 large eggs at room temperature
- ¼ cup 60 ml melted ghee, slightly cooled
- 1 tsp pure vanilla extract
- ¼ cup 60 ml plain nondairy yogurt
- 1 cup 225 g roughly chopped cooked bacon, divided
glaze
- ¼ cup 60 ml melted ghee
- ¼ cup 60 ml pure maple syrup
- ¼ cup 51 g coconut sugar
- ⅛ tsp fine sea salt
Instructies
- Preheat the oven to 385°F (196°C) and line a standard muffin tin with parchment baking liners.
- To make the muffins, first whisk together the almond milk and lemon juice in a small bowl.
- Let the mixture sit for 5 minutes.
- The result is almond milk “buttermilk.
- ”
- In a medium bowl, whisk together the cassava flour, maple sugar, baking soda and salt.
- Set the flour mixture aside.
- Crack the eggs into another medium bowl.
- Whisk them until they are frothy and well combined.
- Add the almond milk “buttermilk”, ghee, vanilla and yogurt.
- Whisk again to fully combine all the ingredients.
- Pour the egg-milk mixture into the flour mixture, along with ¾ cup (169 g) of the bacon.
- Mix the ingredients together with a rubber spatula until everything is combined.
- Scoop the batter into the prepared muffin tin.
- If you want larger muffins with a glorious muffin top, fill eight of the liners.
- If you want standard-sized muffins, you can fill up to ten or eleven of the liners.
- If desired, you can sprinkle the top of each with a little bit of additional maple sugar.
- Bake the muffins for 18 to 22 minutes, or until the edges are golden brown and the centers are set.
- Remove the muffins from the oven and let them sit in the tin for 4 minutes, or until they are cool enough to handle, then transfer them to a cooling rack.
- While the muffins bake, make the glaze by combining the ghee, maple syrup, coconut sugar and salt in a small saucepan.
- Warm this mixture over low heat until the coconut sugar is melted, then add the remaining ¼ cup (56 g) of bacon.
- Remove the saucepan from the heat and set it aside.
- When you are ready to serve the muffins, place a warm muffin on a plate and pour about 1 tablespoon (15 ml) of the warm glaze over the muffin.
- Dig in!
- These muffins are best enjoyed warm from the oven with the glaze.
- They’re perfect for a slow Saturday morning or holiday breakfast.
- Store any leftover muffins and glaze in the refrigerator and enjoy them within 2 days.
