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)
- 320g plain gluten free flour
- 3 tsp bicarbonate of soda
- 1 tsp dijon mustard
- 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)
- Preheat the over to 170C (fan) and line a 12-hole muffin tin with muffin cases.
- Pan-fry the pancetta cubes until they are cooked and crisp, then set aside on some absorbent kitchen paper.
- Sift the gluten free flour, bicarbonate of soda and salt into a large bowl. Stir well to ensure the bicarb is distributed evenly throughout the flour and then set the bowl aside.
- In a second bowl, mix the eggs, milk, yoghurt, lemon juice, vegetable oil and mustard until they are well combined.
- Pour the wet ingredients into the bowl with the dry ingredients and beat with a wooden spoon or spatula until you have a smooth batter.
- Grate the cheddar cheese onto the batter and add the pancetta. Stir both through the mixture until they are distributed evenly.
- Spoon the muffin batter into the muffin cases and bake at 170C (fan) for 25 minutes.
- Eat warm from the oven to have them at their most delicious!
For more gluten free baking inspiration, why not try some of my other gluten free recipes while you are here: