Recipe: Gluten free bacon, cheese and corn muffins
1.5 cups self-raising gluten-free flour
0.5 cups sorghum flour
0.5 teaspoon baking powder
2 eggs, lightly beaten
1 cup milk
0.33 cups vegetable oil (I used sunflower)
1 cup of chopped bacon, lightly fried and cooled (was 4 full rashers)
1 cup of grated cheddar cheese
1 cup corn kernels (cooked or canned)
Preheat oven to 190 celcius. Grease or line a muffin tray.
Mix everything together gently until just combined. Wooden spoons are the best!
Spoon into muffin tray, filling almost to top.
Bake for about 20 minutes or until a skewer inserted into centre comes out clean. Cool on a rack.
EAT!
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