Bacon Corn Rosemary Muffins
Servings: 10
These Bacon Corn Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.
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) or cassava flour*
- 1 tsp sea salt
- ground black pepper -to taste
- 3 tsp baking powder
- 2 egg/s
- 180 ml milk (of choice) (¾ cup)
Instructions
- 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.
- Allow to cool on a wire rack.
Thermomix
- If using a Thermomix to make these, preheat your oven to 200℃/395℉ (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 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.
- Allow to cool on a wire rack.
Store
- Store in an airtight container in the fridge or freezer.