(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)  
5. Add the wet ingredients to the dry ones and mix, taking care not to overmix 
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