Scrummy Bacon and Cheese muffins, gluten free too!

Today I thought I would try another new gluten free savoury muffin recipe. Inspired by some of Hugh Fearnley Whittingstall’s recipes. This time Bacon and Cheese perfect for breakfast or lunch on the run!

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Bacon and Cheese Muffins

recipe-

1 tsp olive oil or coconut oil

100g streaky bacon chopped

1 onion ( I used a courgette finely diced )

250g gluten free S R Flour I used Doves Farm

2tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

2 large Eggs

80g melted butter

200ml buttermilk or greek full fat yoghurt

1 tbsp herbs

150g cheddar ( I used red Leicester and cheddar )

Pre heat oven to 200c

fry bacon then onion ( or courgette) in the oil. Leave to cool

Mix flour, bicarb, salt and baking powder together

Add wet ingredients yoghurt, eggs and cooled melted butter

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mix together

then add fried cooled bacon and onion ( or courgette )

stir so everything is combined

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spoon into muffin cases

bake for 20-25 mins

eat straight away or store in airtight container

The muffins freeze very well too

to eat at their best refresh 20 seconds in the microwave. but also lovely cold

Happy gluten free Baking!

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Gluten free Courgette and Feta Muffins

I love baking, but I’m trying really hard to avoid sugar. I needed to find something savoury to bake!

I decided to search out some savoury muffin recipes. I found some delicious recipes from Hugh Fearnley Whittingstall which inspired me to make something similar and gluten free.

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Courgette and Feta Muffins

Recipe-

240g gluten free plain flour ( I used Doves Farm )

2tsp baking powder

1/2 tsp bicarbonate of soda

1tsp sea salt

pepper

1 tbsp dried Basil ( or 8 large basil leaves )

60g Parmesan

2 large Eggs

250g full fat Greek yoghurt

4 tbsp olive oil or melted butter

200g Courgette

80g cubed Feta

1 heaped tbsp sundried tomatoes chopped ( I roasted my own little tomatoes in the oven with olive oil )

muffin cases

Pre heat oven 200oC

Grate the courgettes and cube the Feta

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Measure gluten free flour, baking powder, bicarb of soda, salt and pepper, and herbs. Mix well in a bowl.

Prepare yoghurt, butter and beat eggs

Add wet ingredients to the dry and stir together.

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Make sure the flour is mixed in completely

Add grated courgettes, cubed Feta and grated parmesan, stir in

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Spoon mixture into 12 muffin cases

Put in pre heated oven for 18-20 mins at 200oC

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Serve warm for lunch, or store in airtight container and refresh in microwave for 20 seconds.

The muffins freeze well too.

Happy gluten free baking!