I had the opportunity to travel for a few days over the summer sans children. That's right. The glorious freedom to wake up in the morning, look scornfully at the hotel coffeepot and say "Sorry perky. Not settling for your mediocre offerings. Not this time."
Enjoy a luxurious shower where no one knocks urgently on the door to ask questions of burning importance- like how many leaves a shamrock has, or where Barbie went to school.
Pack up a good read and head off to find breakfast, with the largest consideration being whether to eat inside or outside.
I am a huge fan of supporting local whenever possible. This trip was no different. Strolling into a local coffee shop to start the day, I noticed a rather tasty looking morsel in the display case. An interesting hybridization that was not quite a biscuit, not quite a muffin, and loaded with specks of cheese. Hmmm. My barista informed me that it was a bacon cheddar muffin.
My mouth informed me that it was going to need to be a dietary staple. Soon. With a shape that says muffin, and a texture that says biscuit, shreds of cheddar and bacon in every blissful bite... yum.
Upon returning home, I decided to share this experience with my kiddos. Re-create that lovely breakfast treat. A quick internet search and I found the recipe that I began with over at The Pioneer Woman. I should've know she would be familiar with such wonderful goodness. She does a fantastic job of describing how heavenly they are, and gives a drool producing picture tutorial if you'd like.
Here is my adaptation, with very few changes. Feel free to give it a whirl.
Bacon Onion Cheddar Muffins
2 c gluten free all-purpose flour
1 tsp baking powder
3/4 tsp fine sea salt
1/2 tsp xanthan gum
1/4 c Spectrum shortening
10 Tbsp non-dairy milk (I used unsweetened hemp milk)
4 Tbsp safflower oil
1 Ener-G egg
10 slices bacon, fried and crumbled
1/2 c finely diced onion
1 c Daiya cheddar cheese shreds
Fry bacon and set on paper towel to drain. Drain all but two teaspoons bacon drippings from pan, using that little bit to saute the onion (in the same pan) until soft and golden.
Sift together flour, baking powder, xanthan gum, and salt in a large bowl. Using a pastry cutter or wire whisk cut in shortening until mixture has a sandy texture.
Prepare Ener-G egg in a medium bowl, whisking until very thick. Whisk in milk and oil. Combine flour mixture, milk mixture, bacon, onions, and Daiya in a large bowl. Stir gently until all combined.
Spoon batter into greased or lined muffin tins. Bake for 20-22 minutes at 375 until golden. Remove from pan and serve warm.
Repeat as needed.
With care, these muffins are nut free, egg free, dairy free, gluten free, rice free, soy free, and loaded with flavor. I hope you enjoy them as much as I did.