Miss Maple Muffins

So I love all things Maple. Seriously. I would almost trade chocolate for maple sugar candy. Almost. It was a favorite treat growing up. Finding out you are diabetic is hard enough. Learning Maple sugar candy is out? Oh my goodness.

But wait. What is this I have found on Amazon? Maple Extract? Can it be? Can I make something totally Maple and delicious without the sugar?

It was a gamble to be sure. Especially with our current houseguest being a native Vermonter with his own affinity for Maple. But my daughter and I had our sights set on it. Well, truthfully, we figured out how to make a Maple glaze icing. You know the kind at the donut shop? We also figured out how to make a Cherry. And about 6 other flavors. What can I tell you, it was mother daughter bonding time. Fill a bowl with powdered sweetener, add a little cream, then divide into little dishes and add different extracts for flavor. The Maple was so good we wanted more. We just didn't have anything to glaze. She did suggest we just eat it out of the bowl, but I believe in responsible parenting. True she's in her 20's and my advise is only taken on a whim... but still. Anyway the Maple was really outstanding. And we had to have some more.

I thought of icing some Cinnamon muffins, but thy have their own special topping already. And I thought maybe some nice vanilla muffins, but then... why stop there? Why not go totally Maple? Like this?

I know. You can just smell the maple can't you? 


But when the icing is gone, you still need some Maple don't you?


I know, you figured it out, didn't you. The Maple's in the Muffin. There is nothing like biting into a hot fresh maple muffin with maple glaze. Nothing. Trust me. One bite, you'll be hooked. 

Miss Maple Muffins
1 cup Almond Flour
1 cup Peanut Flour (not defatted)
2 Teaspoons Baking Powder
1/4 Teaspoon Sea Salt
1/3 cup granulated Swerve
4 Organic Eggs
1/3 cup Almond Milk
1 Stick melted unsalted grass-fed butter
1 Teaspoon Pure Maple Extract

Line a 12-cup muffin tin with paper liners. Preheat oven to 350F.

Mix all dry ingredients in a large bowl. Add Melted Butter and stir until well blended. Mix in Almond Milk and Maple Extract. Add eggs, one at a time, and mix until batter is just blended and eggs are well incorporated. Divide batter evenly among cups and bake about 18-20 minutes. 

Cool on Rack.

Icing:
1/2 cup or so of powdered Swerve (honestly I just dumped a bunch into the bowl)
1 Teaspoon Maple Extract
about 1/3 cup cream (again, the amount is based on the consistency you want)

Slowly add cream to Powdered Swerve in a small bowl while stirring with whisk until a pourable consistency is achieved. Whisk in Extract. 

Spoon onto muffin tops and spread evenly. Eat. Then if you have any left, refrigerate.







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