American · Breakfast
Cornbread Bacon Muffins (Gluten-Free)
Savoury gluten-free muffins built on a cornmeal and rice-flour batter studded with crisped pork bacon, melted sharp cheddar, and scallion. The batter is bound with egg, buttermilk, and melted butter, then baked until golden and domed. Served warm as a side or breakfast with butter.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
1274Calories
40.9gProtein
97.5gFat
57.4gCarbs
15.2gSugar
5.6gFiber
2799mgSodium
352mgChol
33.1gSat Fat
285mgPotassium
187mgCalcium
2.1mgIron
0.8mcgVitamin B12
4.2mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Heat the oven to 400F, grease 3 wells of a muffin tin, chop the bacon, grate the cheddar, and slice the scallion.
2
Fry
Cook the chopped bacon in a small skillet over medium heat for 5 minutes until the fat renders and the pieces turn crisp and browned.
3
Whisk
Whisk the cornmeal, rice flour, sugar, baking powder, and salt in a bowl until evenly combined with no streaks of flour.
4
Build
Whisk the egg, buttermilk, and melted butter together, then fold into the dry mix with cheddar, scallion, and bacon until just moistened.
5
Plate
Bake at 400F for 18 to 20 minutes until golden and domed, rest 5 minutes in the tin, then turn out and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bacon
- 5.2 oz150g cornmeal
- 2.2 oz60g rice flour
- 2 tbsp24g sugar
- 2 tsp2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 2 oz60g sharp cheddar cheese
- 22 scallion
- 22 eggs
- 6 tbsp90ml buttermilk
- 2 tbsp28g butter, melted
