Yummy Free From Savoury Muffins

Danny is away at the moment so I must be trying to keep busy with baking plus Izzie just loves to "help".....

Creamed Corn & Bacon Free From Muffins

• 6 rashers bacon, diced or could use ham
• ½ spanish onion, diced
• 2 cups Gluten free plain flour
• ½ tbsp sugar
• 1 tbsp gluten free baking powder
• 1 tsp salt
• 1 egg replacer
• ½ cup diary free milk (I used Oatly)
• 60g diary free butter, melted (I used "Pure" Margarine)
• 300g creamed corn

Preheat oven to 220C. Lightly grease a 12-hole muffin tin with butter or line with paper cups.

Cook the bacon and onion in a frying pan over medium-high heat until crispy. Sift the dry ingredients into a mixing bowl.

In another bowl, combine the egg, milk, butter and creamed corn, and mix well. Gently fold the wet ingredients into the dry ingredients; the batter should be lumpy. Add the bacon mixture and fold through.

Spoon the batter into the tins and bake for 20 minutes, until the muffins are risen and golden coloured. Set aside for five minutes then transfer to a wire rack to cool completely.