Wednesday, February 10, 2010
Egg, Bacon and Cheese Muffin (grain and gluten-free)
My sweet nine year old step-son, Chase, has dubbed this muffin "manly muffins", but I think eaters of all genders will find them quite tasty! These muffins are soft inside yet crispy on top, just as a good muffin should be, and they are filled with nutrient-dense, whole food ingredients. Send your children to school having eaten a couple of these and you'll know you started 'em off right! This recipe was inspired by a recipe I found here.
Egg, Bacon, and Cheese Muffins Recipe
makes 12 muffins
Ingredients for making Egg, Bacon, and Cheese Muffins:
1 1/4 cup ground, roasted cashews or almonds (I made this myself in the food processor)
4 eggs, beaten
1 cup whole milk cottage cheese
1 cup grated Cheddar, ementaller, or Parmesan cheese
3 thick-cut slices of bacon, fully cooked and ripped into small pieces
1/4 cup whole milk
1 tsp baking powder (omit if following the SCD)
1 tsp real sea salt
1. Preheat oven to 350 degrees. Mix all ingredients together, lightly.
2. Grease stainless-steel or ceramic muffin tins with leftover bacon grease or butter. Pour batter into muffin tins until eachone is almost full to the top. Bake for about 30 minutes.
3. Allow to cool before attempting to remove muffins from pan. Usng a butter knife, gently loosen the muffins from the pan around the edges.
I'm sharing this recipe with Food Renegade's Fight Back Friday!