1. Pre-heat oven to 375 degrees. 2. Start cooking the bacon strips in a frying pan or griddle until crispy. Continue to step 3. 3. Combine dry ingredients and spices in a bowl. 4. Separate the whites & yolks of 2 eggs. Keep the whites in a small bowl. Keep the yolks for next step. 5. In a third medium-sized bowl, whisk together: almond milk, apple sauce, honey and 1 full egg, 2 egg yolks. 6. Stir wet ingredients into dry ingredients. 7. Use a mixer to beat egg whites until peaks form. Then fold them into the batter. 8. Chop the bacon into bite-size bits. About a quarter-inch to half-inch squares or so. 9. Set aside the equivalent of one bacon strip, stir the rest into the batter. 10. Pour ¼ cup of batter onto a greased griddle. 11. Sprinkle some of the left-over bacon bits evenly over top of each muffin in the tin. 12. Cook 12 to 17 minutes until golden brown. NOTE: test each muffin with a toothpick to make sure they are done. The toothpick should come out clean – no batter should stick to the toothpick. 13. GLAZE: In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup. This will take about 15 minutes over a low flame. 14. Remove from heat and wait for the muffins to finish baking. 15. When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick. 16. Dip each muffin top in the maple glaze. 17. After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again. ---------------------------------------------------------------------------
Nutrition
Ingredients
