Last week I was low on eggs and I wanted to make something for work. I decided to go back to the Egg Free Date Muffin recipe I made awhile ago. I added a simple glaze on top to make them a bit more special and used a mini muffin pan. Maple extract might also be nice on these, but I didn't have any.
About 35 mini muffins
1 recipe Egg Free Date Muffins
1 cup powdered sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla
1-2 tablespoons milk (regular or dairy-free)
Preheat oven to 400F and line 35 mini muffin tins with paper liners. You may get more or less muffins depending on how much batter you add to each one.
Prepare the muffin batter as directed in the Egg Free Date Muffin recipe using only have the amount of sugar stated and chop the dates smaller if you can.
Divide the batter among the muffin tins until they're about 3/4 full. I used a small cookie scoop. Bake for about 10 minutes or until a toothpick comes out clean. Set aside to cool.
Toast the almond slices in a pan over medium heat just until they start to get toasty. It will only take a few minutes. Set aside to cool completely.
Mix powdered sugar with almond and vanilla extracts and 1 tablespoon of milk. Add more milk if it's too thick. It should still be thick but easy to spread.
Once muffins are completely cooled, remove them from the pan. It's easier to remove them before adding the glaze. Place about 1/2 teaspoon of glaze on the muffins. Place a slice of almond on them while they're still wet. Store in an airtight container in a cool place.