Bacon and Corn Muffins

I adapted this recipe from one which contained cheese. It is Dairy free, Gluten free (and therefore wheat free), soya free and can be egg free.

Makes 12 - use muffin cases in a patty tin and preheat oven to 180C, NOT fan

Ingredients

• 150g Rindless bacon - check ingredients/preservatives. (Most ham has lactose added)
• 55g "Pure" Sunflower margarine
• 300g Dove's Farm Self Raising Flour
• 1 tsp Xanthan Gum
• 1 extra teaspoon baking powder
• 30g polenta (not the block/precooked one but the flour)
• 1 small can of sweetcorn or equivalent of chick peas
• pinch of salt
• 1 egg (or orgran egg replacer for egg free)
• 350-400mls oat milk, rice milk or hemp milk.

Method

• Cook the bacon (I cook it on a covered plate in the microwave, quicker and less messy!)
• Blend corn or chickpeas in food processor, I also blend the bacon as my two have trouble swallowing sometimes.
• Melt the margarine (you can use the bacon pan for this if used and still warm)
• Place flour, Xanthan gum and baking powder in a bowl or mixer, stir in the polenta, salt and add the margarine.
• Beat the egg and add to the bowl.
• Add the milk slowly, combine well until the mixture is a soft dropping consistency and spoon into muffin cases.
• Bake at 180 C preferably in a non-fan oven until risen, firm and just going golden on top.

I make double quantity most times and freeze. these make a great alternative to sandwiches in a packed lunch and are quick and easy to defrost for tea after school.