Desserts & Drinks · Food · Pork & Bacon · Recipe

Gluten Free Cheese & Bacon Muffins

How gorgeous are these DIY muffin liners? All they are is baking paper cut into 6×6” squares and then shaped around a glass! I keep a stash of these pre-cut in my pantry for whenever the muffin mood takes me.

cheese and bacon muffins.png

I have been making these muffins for years and they always go down a treat. The first time I made them for Ben, they were gone before the end of the night (although there may have been a couple of doggos around that were gleefully wolfing them down). They’re now becoming a weekend staple for us, being put into Tupperware to be heated up (or et cold) as and when needed for a quick snack.

Despite the fact you have to cook the bacon before you make the muffin, I’d still call these super simple. I originally made these with olive oil but found vegetable oil gave a much nicer finish and flavour, especially when I add any oil leftover from the bacon! It’s the little things that count, after all.


What Will I Need?

200g bacon lardons
250g tasty/cheddar cheese, grated
280g plain gluten free flour
3 tsp baking powder
1/2 cup vegetable oil
1 cup whole milk
2 eggs
salt & pepper

 What Now?

  1. Preheat oven to 180C and line a muffin tray with muffin liners.
  2. Fry bacon over medium-high heat without oil, until the fat has rendered and the bacon is coloured. Set aside to cool.
  3. In a large mixing bowl, sift together the flour and the baking powder before adding the bacon (and fat), cheese, olive oil, milk and eggs.
  4. Mix all ingredients together until just combined and then spoon into the prepared muffin liners.
  5. Bake in the hot oven for 15-20 minutes or until the muffins are golden.
  6. Allow to cool for about 10 minutes before serving.


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