Thursday, 17 February 2011

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.

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