Gluten-free bacon and cheese muffins
Skill level: Easy peasy
Costs: Cheap as chips
You can whip up a batch of these delicious gluten-free bacon and cheese muffins in next to no time. Eat them warm just as they are for breakfast or as a snack, or serve with soup for lunch. Use can also use them as a replacement for bread rolls, split and filled with soft cheese and tomatoes. They freeze well so why not make a batch so you always have some to hand. They’re ideal for packed lunches, for the office and school,l and when you’re out for the day and not sure if gluten-free food is going to be available.
- 3 rashers smoked bacon
- 70g fine polenta or cornmeal
- 70g gluten-free plain flour
- 1tsp gluten-free baking powder
- 1/2tsp bicarbonate of soda
- 75g mature Cheddar, finely grated
- 4tbsp natural yogurt
- 2tbsp vegetable oil
- 2 eggs
- Pinch of cayenne pepper
For vegetarians replace the bacon with 50g cooked and chopped mushrooms or 75g wilted spinach, squeezed of excess liquid and finely chopped. Also ensure the cheese you use is suitable for vegetarians.
- Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease 6 holes of a muffin tin and line the bases with circles of baking paper (or line with paper muffin cases). Grill or fry the bacon until crisp, finely chop and set aside.
- Place the polenta in a bowl and sift in the flour, baking powder, bicarbonate of soda and cayenne pepper. Season with salt and freshly ground pepper and stir in the Cheddar and chopped bacon.
- In a separate bowl beat together the yogurt, oil and eggs. Add the dry ingredients and stir lightly and quickly to mix. The mixture should still be a bit lumpy, if over mixed the muffins will be heavier.
- Divide the mixture between the muffin tins and bake for 20-25 mins until golden and just firm to the touch. Cool in the tin for 5 mins before turning out. Serve warm or cold.