The second blue cheese recipe is the savoury version but also with some maple syrup added to compliment the smoked bacon. Maple syrup and bacon is a classic combination and it works just as well in muffins as it does with pancakes! You can of course use normal bacon which isn’t smoked as smoked bacon does have a much stronger flavour.
RECIPE:
300g ground almonds
100g flour (I used gram flour)
2 tsp baking powder
60g/ml pure maple syrup (preferably Canadian)
2 egg whites
180ml almond milk
50ml coconut oil
100g blue cheese crumbled
Approx. 4 rashers of smoked bacon chopped and fat removed
METHOD:
Preheat the oven to 180C fan/200C/gas mark 6.
Combine all the dry ingredients up to the baking powder in one bowl and mix well. In a separate bowl combine all the wet ingredients up to the oil. You can whisk the egg whites first to help make the muffins lighter in texture.
Make a well in the dry ingredients and carefully add the wet mix to the dry and stir well so there are no lumps. Do this carefully if you have whisked the eggs to avoid beating the air out. Then add the crumbled blue cheese and chopped smoked bacon (I use scissors for this and cut the bacon straight into the mix) and mix well so the filling is evenly spread.
Separate the mix between 10-12 muffins cases set in a muffin tin – this depends on how big you like your muffins. I tend to use an ice cream scoop if you have one. One large scoop is perfect for one muffin.
Place in a preheated oven for 20-25 minutes until golden brown and when you insert a knife into the middle it should come away clean. If not quite there bake for another 5 minutes. If they are looking too golden at this point just cover them will foil to avoid them browning too much more.
Allow to cool – they will be soft at first but once cooled they will firm up a little more.
Happy baking!
misc.muffins 