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1
Pre-heat oven to 375 degrees.
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2
Start cooking the bacon strips in a frying pan or griddle until crispy.
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3
Continue to step 3.
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4
Combine dry ingredients and spices in a bowl.
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5
Separate the whites & yolks of 2 eggs.
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6
Keep the whites in a small bowl.
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7
Keep the yolks for next step.
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8
In a third medium-sized bowl, whisk together: almond milk, apple sauce, honey and 1 full egg, 2 egg yolks.
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9
Stir wet ingredients into dry ingredients.
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10
Use a mixer to beat egg whites until peaks form.
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11
Then fold them into the batter.
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12
Chop the bacon into bite-size bits.
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13
About a quarter-inch to half-inch squares or so.
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14
Set aside the equivalent of one bacon strip, stir the rest into the batter.
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15
Pour 1/4 cup of batter onto a greased griddle.
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16
Sprinkle some of the left-over bacon bits evenly over top of each muffin in the tin.
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17
Cook 12 to 17 minutes until golden brown.
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18
NOTE: test each muffin with a toothpick to make sure they are done.
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19
The toothpick should come out clean no batter should stick to the toothpick.
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20
GLAZE: In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup.
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21
This will take about 15 minutes over a low flame.
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22
Remove from heat and wait for the muffins to finish baking.
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23
When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick.
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24
Dip each muffin top in the maple glaze.
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25
After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.
