Sunday, July 14, 2013

Paleo Apple Cinnamon Muffin with Maple Bacon Frosting

Mornings are so sweet sometimes!

Ingredients Muffins:
Almond Flour 3 cups
Apples 2 medium chopped 
Coconut Milk 1/2 cup
Eggs 2 large
Stevia in the Raw 1/4 cup 
Cinnamon 1 tablespoon 
Vanilla 1 tablespoon 
Baking Powder 1 teaspoon  
Sea Salt 1/4 teaspoon 

Mix all Muffin ingredients until batter is smooth.  It will be thick but add more Coconut Milk 1 tablespoon at a time up to three more if needed (almond flour moisture content varies).  Bake in lined cup cake tin on 350 degrees for 17-20 minutes.  Yields 12 muffins.  

Ingredients Frosting:
Coconut Oil 1 & 1/2 cups organic
Maple/Agave/Honey 1/2 cup
Arrow Root Powder 1 tablespoon 
Vanilla 1 tablespoon 
Bacon Sprinkles 1/4 cup cooked/diced 

Allow Muffins to fully cool before even attempting to frost them.  Okay tricky part in Frosting; you must blend the Coconut Oil (not melted) with the Maple/Agave/Honey to make a paste or the frosting will break.  Then in a cup mix the Vanilla with the Arrow Root Powder to make a slurry paste.  Slowly add the slurry paste 1 drop at a time into the Frosting.  Pipe into the Muffins and top with Bacon Sprinkles. 

No comments:

Post a Comment