Tag Archives: breakfast muffin

Gluten Free Cheese and Bacon Breakfast Muffins

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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.

Ingredients

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

Method

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

Gluten Free Rhubarb Muffins

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I love rhubarb, rhubarb fools and crumbles are a standard pudding choice.

Muffins are also well eaten in this house!

Great for lunch boxes and I think these ones would be lovely for a gluten free breakfast too, especially as they look like the “real” thing!

Ingredients

300g ground almonds

1 tablespoon gluten free baking powder

75g caster sugar

4 stalks rhubarb, around 320g, washed, topped and tailed, cut into 1cm slices

4 eggs, beaten

100g butter, melted and cooled

2 tablespoons milk

1 teaspoon vanilla extract

Method

Preheat oven to 170 degrees Centigrade, prepare a 12 hole muffin tray with paper cases.

In a large bowl combine the ground almonds, baking powder and sugar.

In a jug combine the eggs, butter, milk and vanilla extract.

Add the rhubarb to the dry ingredients followed by the wet ingredients and mix well.

Spoon into the prepared muffin tin.

Bake for 35-40 mins until risen and browned.