Maple Bacon Muffins recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| Meal type | Breakfast, Snack |
| Allergy list | Egg, Wheat |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- ½ cup bacon (cooked, 1/4 inch cubes)
Dry
- 1 cup almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
Wet
- 3 tablespoons maple syrup (For low carb, use Walden Farms Pancake Syrup)
- 1 large egg
- 1 teaspoon apple cider vinegar
Directions
Step 1
Preheat the oven to 175ºC / 350ºF / Gas Mark 4.
Line a cupcake tin with butter or paper liners for each muffin, or grease thickly with butter.
Step 2
Fork-sift together all dry ingredients in a medium bowl.
In a separate larger bowl, whisk together all wet ingredients.
Step 3
Pour the dry mixture into the wet mixture and mix thoroughly.
Add in the chopped bacon bits, stirring to distribute evenly. The batter will be kinda sticky (as shown).
Step 4
Drop approx. 1/3 cup portions into muffin cups.
You should have enough batter for 4 very full muffin cups.
You can top each muffin with another bit of bacon for decoration if you like.
Step 5
Place into the oven for 25-30 minutes.
Muffins are ready when the center is no longer mushy a toothpick inserted comes out cleanly.
Remove from oven and allow to cool for 1/2 hour in the pan before serving.
Step 6
Try not to eat 'em all in one sitting.
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