Gluten Free Courgette and Bacon Muffins

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Yield: Makes 12 muffins


  • 1 onion, finely chopped
  • 1 courgette, grated
  • 3 rashers bacon, chopped
  • 2 cups gluten-free baking mix
  • 3 teaspoons baking powder
  • 2 cups grated tasty cheese
  • 50g butter, melted
  • 1 cup milk
  • 1 egg, beaten


Preheat the oven to 200 C and grease a 12 cup muffin tin.
Heat a film of oil in a small frying pan and gently cook onion, bacon and courgette.

Sift baking mix and baking powder into a bowl with a pinch of salt and mix in grated cheese, onion, bacon and courgette.

Make a well in the centre and pour in combined egg, milk and butter. Gently stir until just mixed.

Spoon mixture into muffin cups and bake for 12-15 minutes until golden and springy on top.
Allow to cool a few mintues in the tin before removing.

Delicious served warm with butter!

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One thought on “Gluten Free Courgette and Bacon Muffins

  1. Dear Food People,

    I’ve just made the gluten-free savoury muffins. I have never made anything gluten-free before. Background: I teach in a Catholic high school. Shrove Tuesday is coming up, and while I can’t make pancakes with the girls, I can make muffins for them. I discovered on Friday that one of my Year 9s is gluten intolerant. Your recipe is great :-) – it incorporates a little of the Shrove Tuesday idea; using up extra things in a new way (WE HAVE TOO MANY COURGETTES), the results look really appetising, and the house smells wonderful.

    Thank you. Your efforts are appreciated.