Bacon, Cheese and sundried tomato Muffins Note: These muffins fooled several non-coeliacs who couldn't tell that they were GF
Ingredients: 1 Cup Bakels Gluten Free Health Baking mix 2 free range eggs 50mL milk ¼ Cup grated cheese ¼ Cup sundried tomato, finely diced 1 Table spoon parmesan cheese ¼ teaspoon chopped parsley ¼ teaspoon chopped basil 100g Hellers bacon strips -these come in a twin pack & are marked gluten free
Method Preheat oven to 180° C.
Add all ingredients except bacon and grated cheese to a bowl and combine thoroughly. Mix in bacon strips Spoon into a non-stick or greased muffin pan Sprinkle grated cheese over top and nudge cheese off pan onto top of the mixture-filled cups. Bake for 15-20mins WITHOUT FAN until cheese is golden brown on top and muffins spring back when lightly touched/skewer comes out clean. Allow to cool in pan for 5 mins before moving onto a cooling rack.
I had great success with a blue silicone rubber mini-muffin pan. It took 15mins exactly to perfectly bake 16 minimuffins.
Makes 16 mini muffins, approx 6 jumbo muffins. Serve warm with butter.
I don't have access to Bakels, so I used Orgran self-rising GF flour. I cooked up regular bacon (lots of it) not-quite-crisp and diced it up. Herbs were whatever I had in the cupboard, with a bit of sea salt and pepper, plus a dash of garlic powder. Put the dough mix in first (just enough to cover the bottom of each standard sized muffin cup, makes 12), then the bacon, then the cheese. Didn't need any extra butter (the sun dried tomatoes that I could find here today were packed in oil, so the end result was quite rich). 15 minutes was pretty much dead on.
resisting the urge to go have another one...
This and a salad would make the perfect light dinner!
Hi there, Iwould like to thank you for the most amazing gluten gree muffin recipe.
I made them, look fantastic. Have not tasted them yet as I tweeked your recipe and made broccoli anad blue vein cheese as well. They were awesome.
Instead of bacon I added some steamed broccoli aand instead of parmesn I add blue vein cheese. All the rest was the same as your recipe.
Thank you. My other muffin recipe from the Bakels book had trhee times the amount of milk, cheese,eggs and it had baking powder. This is my base recipe from now on.
Tomorrow I am going to try banana muffins with choc chips. Will let you know how I get on.
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