My husband and I recently returned from a trip with friends. We got together for brunch to sort through the 5,500+ photos and video clips we’d taken between the 5 of us. Thank goodness for digital cameras.
Actually, I remember when I moved to Venezuela in 1990 for a year, I took a lead bag filled with film rolls and purchased more along the way. The developed photos and the cartridges that still needed to be processed were probably a good 10 pounds of my luggage weight when I returned. Today, I wouldn’t even know where to begin if I wanted to go back through the slides and negatives.
Technology has simply changed the way I manage media. Not so much with food. When it comes right down to it, a simple measuring cup and spoons, a mixing bowl, and some elbow grease get me through most of my baking endeavors.
In any case, knowing that going through the pictures might take us a while, we made sure to have food on hand – eggs, sausage, muffins, and mimosas.
A two-pound package of bacon, that I’d only made it half-way through when making white chicken chili earlier in the week, as well as a chunk of sharp cheddar, some green onions, and a craving for hot bread were the inspiration for these muffins.
Calling on Carol Fenster’s Cooking Free for a flour blend and quick batter base, I whipped up a batch of muffins that were bursting with chunky, rich and fresh add-ins.
Mouth-watering GF Bacon Cheddar Herb Muffins
Ingredients
- 3 cups of Carol’s sorghum flour blend or your favorite GF baking mix
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon fresh thyme
- 1 teaspoon chia seed or flax meal
- 1/4 teaspoon cayenne pepper
- 1 cup milk or non-dairy milk alternative
- 1/3 cup vegetable oil
- 3 eggs
- 1 Tablespoon agave nectar
- 1 cup crumbled bacon
- 2/3 cup shredded sharp cheddar cheese
- 3 green onions, chopped
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400 degrees F. Grease a 12-muffin pan.
- Sift together all dry ingredients through salt in a large mixing bowl. Stir in herbs, chia/flax, and cayenne.
- In a separate bowl, whisk together milk, oil, eggs, and agave. Add to dry ingredients and mix well.
- Stir in bacon, cheese, onions, and garlic.
- Spoon muffin batter into pan, filling each of the 12 spots equally. Do not smooth the muffin tops.
- Bake for 20 to 25 minutes, or until tops are golden brown.
- Serve hot, with butter.