What’s that amazing smell coming from the kitchen? It’s these warm, fluffy muffins packed with bacon and cheese. They’re made with a convenient gluten-free baking mix that offers a 1-to-1 replacement for conventional flour, so you won’t have to mix together various flours to achieve that perfect gluten-free consistency. Whether you’re an early riser or a snooze button abuser, you’ll agree there’s no better way to greet the day than with the smell of melting cheese and bacon pulling you out of your slumber.
Makes 10
Recipe courtesy of Sarena Shasteen
Ingredients
1-3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Flour
1/4 cup Bob’s Red Mill Cornmeal
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1 cup cheese, plus more to top
1 cup milk
2 eggs
1/2 cup butter
3/4 cup chopped cooked bacon
1/4 cup chopped onion
1/4 cup chopped red peppers
Directions
- Preheat oven to 400 degrees F. Coat 10 muffin tins with non-stick spray.
- In a medium bowl, combine flour, cornmeal, baking powder, garlic, onion and salt.
- In a separate, large mixing bowl, combine butter and sugar, beating together until fluffy. Add eggs and mix until well incorporated.
- Mix dry ingredients into the wet and add milk slowly into the batter. Fold in cheese, bacon, onion and red pepper.
- Pour even amounts of batter into muffin tins. Top with extra cheese.
- Bake for 25 minutes or until a toothpick comes out clean.
- When done baking, cool for 5 minutes in pan before removing.
Notes:
- Try these with ham or sausage or leave the meat out altogether and add broccoli or spinach. Feel free to substitute dairy-free milk and butter and vegan cheese, if desired. These work well as vegan muffins, too!
- Making chicken chili or vegan chili? Serve these muffins instead of cornbread for a delicious side.