Yesterday my mother gave me a big box of cooked streaky bacon – she’d got something quite different from what she thought she’d ordered. I made some bacon arrabbiata sauce for supper last night for us and some bacon hash for my daughter but still had loads left over so today, I made these cheese and bacon low carb muffins.
I know I am repetitive here but just in case you haven’t read any of my other recipes using gram flour – don’t be tempted to lick the spoon – the raw flour tastes absolutely ghastly.
I had a bit of a disaster with the mixer in that I got distracted by the dog being silly and turned it up instead of off at one point and now I am wearing a fine dusting of gram flour all over – I estimated it was about 25g and replenished the bowl!
Ingredients
200g cheese, grated (I had mature cheddar)
200g butter (I used salted as I didn’t have any unsalted left but I think unsalted would probably be better) + 10g for the onions
400g gram flour
2 1/2 teaspoons baking powder
200g Greek yoghurt (I usually use buttermilk in this kind of thing but I haven’t got any in at the moment – this was full fat Greek yoghurt)
150g finely chopped onion (I think that’s one onion – I weighed what I had in the freezer – I think I chopped it up and froze it before going on holiday at Christmas so it didn’t go to waste)
1 tablespoon stevia
2 cloves garlic, chopped
Pinch mixed herbs
1/2 teaspoon English mustard powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
100g cooked streaky bacon, chopped up
5 eggs
Method
- Pre-heat the oven to 160C
- Put about 20 paper cups into muffin tins
- Fry the onion and garlic in a small amount of butter until the onion softens and is translucent, stir in the mixed herbs, mustard powder, cayenne and white pepper
- Add the baking powder to the gram flour and stir through
- Cream the butter into the bowl of a stand mixer
- Add the yoghurt and beat that in
- Beat in the eggs
- Gradually add the gram flour to the bowl and mix until smooth
- Add in the onion bacon and cheese and continue to mix until thoroughly combined (unlike normal flour, as there is no gluten, you won’t get a tough cake as a result of too much mixing)
- Using a mashed potato scoop, divide the mixture into the paper cups (I made 19 in the end)
- Bake for 30 minutes then remove from the oven and cool on a rack.
- Serve warm with hunks of cheese.