Perfect for lunch boxes, picnics, speedy lunches or a snack on-the-go, these gluten free cheese and bacon muffins are a great recipe to have on your armoury.
I’ve been playing around with a few savoury muffin varieties recently and this cheese and bacon combo is a guaranteed crowd pleaser. Crispy morsels of pancetta bacon and tasty melting cubes of cheddar cheese are a match made in heaven.
These muffins are best eaten hot from the oven. However, if you want to have them a couple of days later give each a quick 15-20 blast in the microwave they’ll be good as fresh.
Lemon juice might seem like an odd addition to this recipe, but it is to help with the rise. The bicarbonate needs an acid to react with, and this role is kindly played by lemon :). So be sure not to skip it, as otherwise your muffins won’t be quite as light and fluffy.
Adding mustard is completely optional and is included for flavour purposes only. You don’t notice the mustard taste in the end muffin, it simply gives a depth to the flavour and works well with the cheddar.
I use Maille dijon mustard, but many other own-brand varieties are gluten free too (aside from pre-mixed English mustard, such as Colemans, which contains wheat flour).
Feel free to play around with adding any other ingredients you might fancy. Or if you are looking for a vegetarian alternative, why not try my pesto, sundried tomato and cheese muffins!
Let’s get to the bacon cheddar savoury muffins, shall we. Scroll on down for the full recipe :).
Bacon Cheddar Gluten Free Muffins (Makes 12)
Bacon Cheddar Savoury Muffins
Ingredients
- 320g plain gluten free flour
- 3 tsp bicarbonate of soda
- 1 tsp dijon mustard
- 0.5 tsp salt
- 2 large eggs
- 200ml milk
- 75ml natural yoghurt
- 2 tsp lemon juice
- 60ml vegetable oil
- 200g cheddar cheese
- 100g pancetta cubes/bacon bits (diced small)
Instructions
For more gluten free baking inspiration, why not try some of my other gluten free recipes while you are here:
Enjoy! x
