1 1/4cupsgluten-free flour blendBob's Red Mill or other
1/2tspXanthan gumif not included in the mix
1/2tspCajun seasoning or chili powder
1/2cupalmond milkwarmed to room temperature
1/4cupmelted coconut oil or butter
1/2cupshredded cheddar or Mexican cheese blend
6slicesbacon cooked crispy and crumbled
Pre-heat your oven to 375°F. Generously oil 10 cups of a muffin pan (or 8 large ones)
In a medium-sized bowl; whisk together the flour blend, Xanthan gum, baking powder, and Cajun seasoning.
Ina small bowl; whisk together the almond milk, eggs, and coconut oil. Combine the wet into the dry and whisk thoroughly. Stir in the bacon and cheese. Pour batter into the muffin pan. Bake for 20 minutes until nicely browned and done when checked with a toothpick.
Serve warm. These can also be frozen for busy mornings, but are still best nice and warm. Have a “Super, Natural” Day! Kevin
Gluten-Free Bacon-Cheddar Breakfast Muffins
Amount Per Serving (1 muffin)
Calories 190Calories from Fat 126
% Daily Value*
Saturated Fat 7g44%
Vitamin A 160IU3%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com