Question: What do you make for breakfast after some of your fiance’s groomsmen have come in town and there are three hungover men in your living room?
Answer: Bacon cheddar muffins.
I wish I invented this recipe – I really do. Bacon + cheese in muffin form? It’s sinful. But I didn’t create this recipe – the lovely writer of Eat, Live, Run did.
I saw these during my morning blog reading session and knew that these would be perfect for brunch today. Luckily, we had a little bit of bacon from our favorite Butchery in the fridge, otherwise I would have been stuck making stacks upon stacks of g-free pancakes.
So, I’m betting you are wondering – if you didn’t invent this recipe, why are doing a whole blog post on it?
Well – because 1.) this weekend is packed and I feel terrible about my lack of posting this week and 2.) I want to show how incredibly easy it is to turn any recipe g-free.
The key to turning any delicious, mouth watering recipe you find into a g-free gem is using a good flour mix and baking by weight.
Seriously – buy a kitchen scale! They are pretty inexpensive now and you will be dragging that baby out multiple times a day. Plus, you can make your own flour mix and save TONS of money. I really can not stress the awesomeness (yes, awesomeness) of baking by weight. It really is the key to doing quality g-free baking. If you want to read some reasons and learn more of the in/outs of this please see Gluten-free Girl’s post on this.
Now, on to the flour mix. There are some good and not so good mixes out there but they are majorly expensive. And usually nutritionally null. I started making my own mix on the insistence of Gluten-free Girl and the Chef (we really like the Aherns in this house). Over the six months I have tried
a bazillion many different flour combinations, with some success and some epic failure. But now, I think I have found my favorite – or at least my favorite for the time being. You can substitute any flour you like in place of mine here – just sub by weight! Keep this handy dandy chart close.
350g whole grain flours
100g brown rice flour (use a fine ground flour here – Bob’s Red Mill is great!)
100g sorghum flour
150g millet flour
150g starch (you can use a combination of starches or just one – I personally like potato and corn starch).
Combine in a large, air tight jar or container and shake until all the flours are combined and form one flour. When you need to bake 140g = 1 cup.
That’s it. Really. If you have a super large container, you can double this and make a big stash.
Moral of the story: get a kitchen scale and make some flour so you can make these breakfast treats.
G-free Bacon Cheddar Muffins
Yields 12 muffins.
adapted from Eat, Live, Run.
3-6 strips of bacon (use good bacon and add in as much as you see fit!)
310g g-free flour mix
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons baking soda
1 cup buttermilk
4 tablespoons butter, melted
1/4 cup oil
1 cup grated cheddar cheese
1. Preheat oven to 350F and grease muffin pan. Set aside.
2. Fry up your bacon. When nice and crispy, drain on plate covered with paper towels and cool.
3. Combine your dry ingredients together and mix until combined.
4. Add in eggs, buttermilk, butter, and oil. Mix until combined.
5. Chop of your bacon into small bits and grate cheddar.
6. Mix bacon and cheddar to muffin mix.
7. Bake for 25-30 minutes until toothpick comes out clean and they are just starting to get golden around the edges.