These Bacon, Corn, Rosemary Muffins are my families latest obsession. They’re not only a delicious combination of flavours, but the crumb is just spot on. I’ve tested them with The Wholefood Collective organic gluten-free wholemeal flour.
They are perfect for a breakfast on the go, with soup for lunch or for morning or afternoon tea. My kids also love them in their lunchbox. They can also be frozen which makes them great for batch baking. I always warm my Bacon, Corn, Rosemary Muffins by placing them in my sandwich press (and then slathering with butter because it’s my weakness ha ha)!
Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are lots of options to suit.
Bacon, Corn, Rosemary Muffins
Ingredients
- 100 g cheddar cheese -grated
- 1 red onion/s (small) peeled and very finely diced
- 120 g zucchini/s (small) grated
- 1 corn cob/s -kernels removed
- 2 rasher/s bacon -diced
- 1 tbsp fresh rosemary leaves -finely chopped
- 230 g gluten-free flour (2 cups)
- 1 tsp sea salt
- Ground black pepper -to taste
- 3 tsp baking powder
- 2 free-range or organic egg/s
- 180 ml milk (¾ cup) of your choice
Method
- Preheat your oven to 200℃/395℉ (fan forced).
- In a large mixing bowl, combine three quarters of the cheese, the onion, zucchini, corn kernels, half the bacon, rosemary, flour, salt, pepper and baking powder. Mix well.
- In a jug whisk the eggs and milk. Add to the dried mix and fold in until just incorporated.
- Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
Thermomix
- Preheat your oven to 200℃ (fan forced).
- Grate the cheese, 5 seconds, speed 6. Set aside three quarters of it in a large mixing bowl. The other quarter in a small bowl.
- Grate the red onion, 2 seconds, speed 6. Add to the mixing bowl.
- Grate the zucchini, 5 seconds, speed 4. Add to the mixing bowl.
- Add the corn, half the bacon (the other half can be set aside with the cheese) and rosemary.
- Place the bowl on the Thermomix and zero out the scales.
- Add the flour, salt, pepper, baking powder and fold it all together.
- Add the eggs and milk to the Thermomix and beat, 5 seconds, speed 4.
- Fold this through the the other ingredients until just combined.
- Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Corn-free
Omit the corn and replace with one small grated carrot.Vegetarian
Replace the bacon with a teaspoon of smoked paprika.Dairy-free
Choose a dairy-free milk and replace the cheddar with half a cup of nutritional yeast and an extra teaspoon sea salt.Another flour
You can replace the gluten-free flour with wholemeal spelt flour if you'd prefer.Onion-free
Omit the onion or replace with half a small bulb fennel, very finely diced.I hope you and your family love these savoury muffins as much as we do. Let me know and leave a comment below.
Deb Dunt says
Would this work with half spelt half buckwheat or maybe half rice flour half buckwheat?
Georgia Harding says
I haven’t tested it Deb, but it should be okay, perhaps a little on the dense side. Let me know how it goes G x
Lea-Anne says
Another delicious recipe, Georgia! We made a vegetarian option and they were particularly great warmed with butter.
Georgia Harding says
So glad you enjoyed them Lea-anne. I love the vegetarian option equally too ☺️
Karla says
These are delicious!! Will definitely make them a regular to have frozen for snacks!
Georgia Harding says
So glad you enjoyed them Karla G x
Melinda says
These are lovely, the texture was great, not too heavy. Even my son, who doesn’t normally eat muffins, really liked them. Definitely one for school lunchboxes. Thanks Georgia!
Georgia Harding says
So glad your son enjoyed them Melinda G x
Sheryn says
Would it work using almond meal/flour?
Georgia Harding says
I haven’t recipe tested it but I’d add in some arrowroot with it or even half buckwheat flour – just for a bit more structure. Let me know how it goes G x
Ebony Lowe says
So easy to prep, So Convenient for brekky, lunch or snack and So delicious!
Thanks for the helping hand again Georgia, I can get the family through a busy week. 🙂
Georgia Harding says
So glad you loved them Ebony G x
Lauren says
Hi could I use regular whole meal flour instead of gluten free?
Georgia Harding says
Yes, just try not to over mix it or they can go tough G x
Maureen Lalor says
I’ve just put this in the oven in a slice tin, dropped the temp to 180 & starting with a cook time of 30 minute, hope it works..