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gluten-free cheese & bacon muffins with flowers

Five-Star Gluten-Free Cheese and Bacon Muffins Recipe

Avatar for Becky Terrell
These gluten-free cheese and bacon muffins are very yummy and are great for a lazy weekend brunches, I serve mine with fried eggs, beans and a large pot of tea. Ketchup is optional.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine English
Servings 7 Muffins
Calories 156 kcal

Equipment

  • Oven
  • 7 Muffin cases
  • Muffin Tray
  • Mixing Bowl
  • Measuring Jug
  • Tea Spoon

Ingredients
 
 

  • 125 g gluten-free plain flour (4.5 oz)
  • 1 tsp gluten-free baking powder
  • 50 g cheddar cheese (grated) (2 oz)
  • 2-3 rashers good quality bacon (chopped)
  • 40 ml vegetable oil -only add if your bacon has very little fat, or the muffins will become too oily (1.5 fl oz)
  • 1 free-range egg, beaten
  • 50 ml of milk (2 fl oz)
  • 1 tsp mixed herbs
  • 1 tsp salt and pepper

Instructions
 

  • Heat oven to 180℃ or (Gas 4).
  • In a bowl mix together flour, baking powder, cheese, chopped bacon, herbs, salt & pepper.
  • In a jug beat an egg, and add milk and oil. Stir into dry ingredients. Mix well.
  • Divide the mixture into muffin cases (I had 7 large cases) and bake in the oven for 15-20 minutes.
  • Not sure if that they are cooked? Put a clean skewer in the middle of the muffin if it comes out clean then they are cooked.
  • Leave to cool and enjoy.

Notes

These are best served fresh on the day of baking but do last 2 days or so.

Nutrition

Calories: 156kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 32mgSodium: 453mgPotassium: 40mgFiber: 0.4gSugar: 0.4gVitamin A: 119IUVitamin C: 0.02mgCalcium: 99mgIron: 0.3mg
Keyword muffin, savoury
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