This afternoon I’ve made cheese and bacon muffins, with store cupboard staples they work out really cheap to make and can be frozen used for breakfasts on the move, quick snacks, lunchbox fillers or with soup to make a meal go further.
You need :
100g bacon diced (smoked is best for flavour but whatever you have will work)
1 large onion diced
150g of cheese grated (I used chedder and red Leicester as I had little bits of each left in the fridge)
2 large eggs
200ml of Greek or natural (unflavoured) yoghurt
250g gluten free flour
2tsp of baking powder
1tsp xanthan gum
Pinch of salt.
Preheat oven on gas mark 5
Fry bacon and onion until cooked and leave to cool.
Melt butter and leave to cool slightly
Add dry ingredients to a bowl and mix.
Add eggs, yoghurt and butter and stir to combine.
Add bacon, onion and cheese.
Give a good stir to ensure all ingredients are combined evenly.
Distribute between muffin cases (about a tablespoon of mix per case)
Bake for 20-25 mins until golden brown and a skewer comes out clean.
Can be eaten hot or cold. If frozen 40 seconds in the microwave will bring them back to life 🙂