Gluten Free Cheese and Bacon Breakfast Muffins


These gluten free savoury muffins are delicious straight out the oven but also freeze well to be warmed again another day.

As usual, a clash of international ingredients, Indian chickpea flour, Mexican masa lista, Thai tapioca flour and Spanish smoked paprika, they all come together to make a light gluten free muffin that I think is hard to tell apart from a regular muffin!

For a vegetarian option, omit the bacon and add 20g chopped fresh chives.

Makes 12 muffins.


75g chickpea flour/besan

50g tapioca flour

100g masa lista, Mexican cornflour

1 tablespoon baking powder

pinch of salt

1 teaspoon smoked paprika

220g Cheddar, grated

150g bacon, diced, set aside a little for topping the muffins

140mls milk

125g natural yogurt

1 egg


Preheat the oven to 190 degrees Centigrade, line a twelve hole muffin tray.

In a jug, combine the milk, yogurt and egg, beat well.

In a large bowl, combine the chickpea flour, tapioca flour, masa lista, baking powder, salt, smoked paprika,  cheese and  most of the bacon, combine until the cheese and bacon has a floury coating.

Pour the wet ingredients into the dry and mix gently.

Spoon the mixture into the prepared cases, you need to fill the cases to the top, unlike regular muffins.

Sprinkle with the remaining bacon.

Bake for 25-30mins until


4 thoughts on “Gluten Free Cheese and Bacon Breakfast Muffins”

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