Savory Breakfast Muffins - Gluten Free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/4 cups Bob's Redmill Gluten Free All-Purpose Flour Blend1/2 tsp zanthum gum2 tsp baking powder1/2 tsp creole or Cajun seasoning (I use "Slap Your Mama" because it is both gluten and milk free)1/2 cup unsweetened original almond milk2 eggs1/4 cup melted coconut oil1/2 cup shredded cheddar or Mexican cheese blend or vegan cheese6 slices bacon crumbled and cooked crispy
Whisk together the dry ingredients including the flour blend, zanthum gum, baking powder, and Cajun seasoning. Whisk together the warm almond milk, eggs, and coconut oil. Combine the wet into the dry and whisk thoroughly. Add the bacon and cheese. Pour the batter into well greased muffin tins. Bake at 375 degrees until lightly brown and done according to the "tooth pick test".
Serving Size: Makes 8 big muffins or 10 regular size
Number of Servings: 8
Recipe submitted by SparkPeople user DMCGREW229.
Serving Size: Makes 8 big muffins or 10 regular size
Number of Servings: 8
Recipe submitted by SparkPeople user DMCGREW229.
Nutritional Info Amount Per Serving
- Calories: 189.4
- Total Fat: 12.8 g
- Cholesterol: 57.1 mg
- Sodium: 235.2 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.9 g
- Protein: 7.1 g
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