Serves
8
Prep
15
mins
Cooking
25
mins
Bacon & Goat Cheese Muffins
- No refined sugar
Directions
Step 1
Pre-heat oven to 190°C (170°C fan-forced). Line 8 x ¾ cup capacity muffin pans with paper cases.
Step 2
Heat oil in a small frying pan. Add bacon and cook, tossing regularly until just crisp. Drain on paper towel.
Step 3
Place flours, baking powder and pepper in a large mixing bowl. Mix well. Make a well in the centre.
Step 4
Whisk together the milk, oil and eggs. Fold in goat cheese and chives. Add to dry ingredients with 2/3 of the cooked bacon and mix with a large spoon until combined. Do not over-mix.
Step 5
Spoon batter between paper cases and sprinkle the tops with remaining bacon, parmesan and extra chives. Bake for 20 minutes until risen and cooked. Enjoy warm or at room temperature with some tomato relish.
Tips
- Opt for short-cut bacon or sliced ham if you want a less fatty alternative.
Ingredients
- 2 tsp olive oil
- 3 pieces middle bacon, trimmed and cut into 1cm dice
- 1 cup McKenzie's Chick Pea Flour
- 3/4 cup McKenzie's Buckwheat Flour
- 2 tsp McKenzie's Baking Powder
- Freshly ground black pepper, to taste
- 1 cup almond milk
- 1/3 cup sunflower oil
- 2 extra large eggs
- 60g goat cheese, roughly crumbled
- 2 tbs finely chopped chives
- 2 tbs finely shredded parmesan
- Extra chopped chives
