Gluten-Free Bacon and Cheese Muffins: Savory Breakfast Bites

• 2 cups gluten free all purpose flour (Cup4Cup recommended)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon pure maple syrup or sugar
• 1 cup milk may need 2–4 tbsp more depending on flour
• 1 large egg
• 6 tablespoons unsalted butter, melted and cooled
• 2 cups grated sharp cheddar cheese
• 10-12 slices cooked bacon, chopped
• optional: additional cheese for topping

• Preheat the oven to 400ºF (200ºC). Generously grease the muffin tin with nonstick spray or line with papers.
• In a large bowl whisk together the gluten free flour, baking powder, salt, and sugar if you’re using it. Stir in the chopped cooked bacon and grated cheddar until evenly distributed.
• In a separate bowl whisk the milk, egg, and maple syrup (if using). Pour the wet ingredients into the dry, then stir in the melted, cooled butter. Mix until the flour is incorporated — the batter will be thick. If it’s too stiff to stir, add up to 1/4 cup additional milk, a tablespoon at a time.
• Spoon the batter into the prepared muffin tins, filling each cup to the top. Smooth the tops with a spatula or lightly wet fingers. Sprinkle extra cheese on top if desired.
• Bake for 18–20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Storing and freezing

Once cooled, store muffins in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze to preserve freshness.

To freeze: wrap each muffin individually in plastic wrap, place in an airtight container or freezer bag, and freeze up to three months.

To reheat: thaw at room temperature for about an hour, then microwave wrapped in a paper towel for 20 seconds to warm.