How gorgeous are these DIY muffin liners? All they are is baking paper cut into 6×6” squares and then shaped around a glass! I keep a stash of these pre-cut in my pantry for whenever the muffin mood takes me.
I have been making these muffins for years and they always go down a treat. The first time I made them for Ben, they were gone before the end of the night (although there may have been a couple of doggos around that were gleefully wolfing them down). They’re now becoming a weekend staple for us, being put into Tupperware to be heated up (or et cold) as and when needed for a quick snack.
Despite the fact you have to cook the bacon before you make the muffin, I’d still call these super simple. I originally made these with olive oil but found vegetable oil gave a much nicer finish and flavour, especially when I add any oil leftover from the bacon! It’s the little things that count, after all.
What Will I Need?
200g bacon lardons
250g tasty/cheddar cheese, grated
280g plain gluten free flour
3 tsp baking powder
1/2 cup vegetable oil
1 cup whole milk
salt & pepper
- Preheat oven to 180C and line a muffin tray with muffin liners.
- Fry bacon over medium-high heat without oil, until the fat has rendered and the bacon is coloured. Set aside to cool.
- In a large mixing bowl, sift together the flour and the baking powder before adding the bacon (and fat), cheese, olive oil, milk and eggs.
- Mix all ingredients together until just combined and then spoon into the prepared muffin liners.
- Bake in the hot oven for 15-20 minutes or until the muffins are golden.
- Allow to cool for about 10 minutes before serving.