We all know that good quality bacon goes well with just about anything. I have recently become a fan of adding bacon into muffins, although there isn’t much I haven’t tried to create into muffin form.
I am always up for ideas and by ideas I mean challenges.
This combination has been on my radar for awhile now, so I decided to try it out and, yup, no surprise they came out great!
Savory muffins with protein and saturated fat make for the perfect mid-morning or afternoon snack to sustain blood sugar and metabolic rate.
Gluten-Free Bacon, Goat Cheese, Scallion Muffins
Makes 8 Muffins
- ¼ cup coconut flour
- ¼ cup brown rice flour
- 2 Tbsp. potato starch
- ¼ tsp. baking soda
- ¼ tsp. black pepper
- 4 eggs
- 4 oz. goat cheese
- 4 slices bacon, sliced/diced
- 4 Tbsp. coconut oil
- ¼ cup scallions, chopped
- ¼ cup red bell pepper, chopped
Steps to crEATe:
1.) Heat oven to 350°. Grease 8 compartments in muffin tin with coconut oil.
2.) Slice bacon in ½ inch squares. Chop scallions and bell pepper. Cut goat cheese into small chunks. Set aside.
3.) Mix dry ingredients in large mixing bowl. Sift with fork to break up any coconut flour chunks.
4.) Beat eggs in small bowl. Add coconut oil. Mix.
5.) Add to dry ingredients, mix thoroughly.
6.) Fold in bacon, scallions, pepper, and goat cheese. Mix with fork, evenly.
7.) Using spoon, scoop batter evenly into compartments.
8.) Bake for 15-18 minutes at 350°.