Bacon and Herb Muffins
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 strips bacon, rashers
1 cup buckwheat flour
2/3 cup brown rice flour
3/4 cup rice wholegrain flakes
1 tablespoon baking powder
1 cup soy milk
1/4 cup each chopped fresh basil & chives
3 ounces melted dairy-free margarine

Preparation

1 Preheat oven to 420F, prepare pans. Cook bacon in pan, stirring, until crisp; drain on absorbent paper. Combine bacon with sifted flours & remaining ingredients in bowl; mix well. Spoon into pans & bake for 20 mins or until muffins are cooked through.

About


Gluten-free, dairy-free, but certainly not bacon-free.