I have to start with some apologises, it has been far too long since I last updated you all, but everything has just got a bit on top of me since starting a new job and getting into some new routines. But, never fear, I think I’m getting there!
As mentioned in my previous post I mentioned that I had made numerous things to take into work to suit all tastes and dietary requirements. I have made these muffins a couple of times and attempted to make them gluten free but they didn’t really work, so unlike the peanut butter cookies, I didn’t have the confidence to only make them gluten free just in case the same thing happened again. Luckily, they didn’t, previously they were far too dry, crumbly and just had a really unpleasant aftertaste which the gluten full ones definitely didn’t have. So you can guarantee that when I was taste testing these I was hyper critical. This time, I was rather impressed that I couldn’t really tell the difference between them and I was happy to take them into work. They went down really well! I am determined to help change the way some people view gluten free baking which means I’m really picky about which recipes I take into work, so I’m happy to have a savoury option to take in.
1 Pack Lean Pancetta
1 Cup Grated Mature Cheddar
1 Cup Whole Milk
1 Cup Gluten Flour
1 Cup Gluten Free Flour
2 Tbsp. Salted Butter
1 Tbsp Gluten Free Baking Powder
1 Tsp. Salt
½ Tsp. Xantham Gum
1. In a frying pan, cook the pancetta lardons until cooked through then leave to one side to cool.
2. Preheat the oven to 175°c and grease 12 muffin tins/cases.
3. Over a medium heat, melt all the butter then allow to cool to room temperature.
4. In a bowl, whisk the eggs and milk together, then add the butter, cheese and bacon lardons and divide the mixture into 2 separate bowls. Ready for the gluten and gluten free versions.
5. In a separate bowl combine the flour and half of the baking powder, salt and sugar. Add this to one set of the bacon mixture.
6. In a fresh bowl, mix the gluten free flour, xantham gum and remaining baking powder, sugar and salt then add to the second bacon mixture. With this mixture if it begins to look a lot thicker/drier than the gluten version just add a bit more milk to ensure the mixture doesn’t get too dry once baked.
7. Spoon the mixture into your prepared tins (I use a different type so it’s easy to remember which are which), only fill them about 2/3 full to give them room to rise.
8. Bake for roughly 20 minutes or until they begin brown.
Of which is sugars: 1.4g
Of which is saturated: 6.0g