Bacon & Cheese Muffins

(makes 15)

  • 6 bacon rashers
  • 300g rice flour
  • 3tsp baking powder
  • 3tsp xanthum gum
  • 100g grated cheese*
  • 2 tsp mustard powder
  • 250mls rice milk
  • 2 large eggs**

*I used Veganic Vegan Pizza Cheese which is both dairy and soya free

** I used 2 tbsp ground flaxseed meal mixed with 6 tbsp water

  1. Preheat oven to 180°C
  2. Cook the bacon until crisp and drain on some kitchen paper
  3. Mix together the flour, baking powder, xanthum gum, cheese, mustard powder and seasoning
  4. In a separate bowl, mix the milk, bacon and eggs (or egg replacement) SAM_1666 SAM_1670
  5. Add the wet ingredients to the dry ones and mix, taking care not to overmix SAM_1673
  6. Pour the muffin mixture into a well greased muffin tin and sprinkle with some additional grated cheese
  7. Bake for 12-15 minutes
  8. Best served warm

SAM_1678 SAM_1676

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One thought on “Bacon & Cheese Muffins

  1. Pingback: The Battle for Breakfast (magnificent muffin recipes included!) | M's 7 year journey

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