I am not one to love a big sugar kick in the morning. (Wish I could say the same about the afternoon and evening. ) So, I decided to try my hand at making a savory muffin. I came up with this idea because the other day I was craving those insanely addictive sausage balls that are on every potluck brunch table I have ever been to. These turned out really good, definitely brunch-worthy.
1 pound cooked bacon, ground in a food processor
1 1/2 c almond flour
3/4 c flaxseed meal
1/2 tsp baking soda
1/2 tsp sea salt
5 tbsp oil (I collected and used the oil from the bacon)
1/2 c water
5 tbsp maple syrup
1 tbsp pure vanilla extract
Whisk dry ingredients together; whisk wet ingredients together separately. Add wet to dry mixture. Prepare 12 muffin tins, (foil works best!!) bake at 350 degrees for 17-19 minutes. Seal and store in refrigerator.
Next time, I might try to make some from ground sausage, apple, and sage.
Another excellent option, and a definite crowd pleaser: Egg Cupcakes a.k.a. Omelet Muffins. This is a great basic recipe that can be altered to your taste, or what you have on hand. For instance, in lieu of jarred red peppers, I have often used diced tomatoes. I also like to add 1/4 c of mayo to the “batter” for a creamier texture. Be creative–use your pantry/refrigerator herbs and spices to give them a new life: use diced green chilies and 2 tbsp cumin for a Mexican kick; add a handful of torn basil for a fresh change. Here is a picture of my recent batch: