A featured recipe from our cookbook: BACK PORCH PALEO – HOMESTYLE COMFORT FOOD FROM OUR TABLE TO YOURS.
Please enjoy one of the new muffin recipes in our book! Our MAPLE BACON MUFFINS can be found on page 20 of our book. They are from our COMFY MORNING EATS chapter and we’re so excited to be able to share it here on our blog.
We have another tasty new muffin in our book, CINNAMON SUGAR MINI MUFFINS. You can find them on page 26. You’ll also find 9 other breakfast ideas to wake up those taste buds first thing in the morning. To name a few: Saturday Morning Donuts, Biscuits n’ Gravy, Vanilla Bean Scones, Breakfast Tacos, Green Chili Frittata, Breakfast, Brunch or Brinner Waffles and Enchilada Bake.
There are 5 other chapters in our new book. All packed with some of our favorite family comfort foods with deliciousness beyond what your taste buds can even imagine!
“This particular variety of muffins is a special one. Not only are the flavors incredible (like 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. This maple bacon muffin was one of the most popular amongst 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!”excerpt from our book “Back Porch Paleo – Homestyle Comfort Food, from our table to yours”
Our favorite ingredients used in this recipe:
maple bacon muffinsCourse: BreakfastCuisine: AmericanDifficulty: Easy
1 cup (240 ml) almond milk
1 tbsp (15 ml) fresh lemon juice
1 ¾ cup (233 g) cassava flour
½ cup (94 g) maple sugar, plus additional for dusting (opt)
1 tsp baking soda
¼ tsp fine sea salt
3 lg eggs, room temperature
¼ cup (60 ml) ghee, melted and slightly cooled
1 tsp vanilla
¼ cup (60 ml) plain non-dairy yogurt
1 cup (225 g) cooked bacon, roughly chopped, divided
¼ cup (60 ml) ghee
¼ cup (60 ml) maple syrup
¼ cup (51 g) coconut sugar
⅛ tsp fine sea salt
- Preheat oven to 385°F (196°C) and line standard muffin tin with baking liners
- In a small bowl, combine almond milk and lemon juice. Whisk to combine and let it set for five minutes. The result is almond milk-buttermilk.
- In a medium sized mixing bowl add the cassava flour, maple sugar, baking soda and salt. Whisk to combine and set aside.
- In another medium sized bowl add eggs and whisk till frothy and well combined. Add almond milk mixture, melted ghee and vanilla. Whisk again to fully combine all ingredients.
- Pour the egg and milk mixture into the dry ingredients along with three fourths of the chopped bacon. Mix well with a rubber spatula until everything is well combined. Add yogurt and fold in until combined and smooth.
- Scoop into prepared muffin tin. If you want larger muffins with a glorious muffin top, fill eight liners. Or if you want a standard size muffin you can fill up to 10 or 11 liners. If desired, you can sprinkle the top of each with a little bit of maple sugar, totally optional.
- Place in the oven and bake for 18-22 minutes or until edges are golden brown and the center is set. Remove from the oven and let sit in the tin for four minutes then remove to the cooling rack.
- While muffins bake, make the glaze by adding ghee, maple syrup and coconut sugar to a small saucepan. Warm over low heat until sugar is melted then add the remaining chopped bacon. Remove from heat and set aside.
- When ready to serve, place the warm muffin on a plate and pour about 1 tablespoon of the warm glaze over the muffin. Dig in!
- Muffins are best enjoyed warm from the oven with the glaze. Perfect for a slow Saturday morning or holiday breakfast. Store any leftover muffins and glaze in the refrigerator and enjoy within a couple of days.