|Grain-free Cheddar, Bacon & Chive muffins, pass the butter!|
At last, a muffin recipe that's gluten free, grain free, and doesn't have 37 different odd grain flours from 6 different stores in it. And its fast, easy and totally scrumptious. They have bacon in them, after all.
Notes: If you don't quite end up with 6T of bacon fat from cooking the bacon, add enough butter to the bacon fat to make up the difference. A good sized portion scoop will make it easy to fill the muffin pan, Some white beans, like cannelloni beans, have a stronger flavor than navy beans, which have no discernable flavor in this recipe. If you use another type of bean, let these muffins sit at least 4 hours, and there will be no bean taste to them whatsoever.
|A portion scoop keeps me from being my usual messy self.|
You'll need: paper muffin / cupcake liners, cooking oil spray and a muffin pan with 12 cups in it. And a blender.
1 15-ounce can of navy beans, rinsed and drained
5 large eggs
2T Granular Erythritol
5 slices of smoky bacon cooked and crumbled (save the fat)
6 T of bacon fat, cooled slightly
1-1/2 packed cups shredded extra sharp cheddar
1/4 cup minced chives
3T coconut flour, packed
3T flax meal
1T sweet paprika
1/8 teas. cayenne pepper
1/2 teaspoon baking soda
1 teaspoon non-aluminum baking powder (Rumford)
cooking oil spray
Preheat oven to 350ºF. Place muffin / cupcake papers in the muffin pan, and spray with cooking oil spray. In your blender, put the beans, the erythritol, the bacon fat and eggs. In a small bowl, mix the coconut flour, the flax meal, the paprika and cayenne. Set aside. In a medium bowl, mix the crumbled bacon, the chives and the cheddar cheese, breaking up the cheese with your hands, mixing it all well. Puree the bean mixture until smooth. Add the coconut flour mixture to the blender and puree until well mixed.
Pour the contents of the blender over the cheddar cheese mixture and mix well with a spatula until the chives flecks are evenly dispersed. Scoop into the prepared muffin pan, and bake about 22 - 25 minutes until lightly browned, and a toothpick comes out clean if you test a muffin. Let cool in the pan 10 minutes, then turn out onto a rack to cool completely. for best flavor, let cool and rest 4 hours. Store covered, or refrigerate.
|Can you tell what's in these besides bacon, cheese and chives?|
My tasters couldn't!