Yield: Makes 12 muffins

Ingredients

• 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

Method

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!