Gluten-Free Savoury Breakfast Muffin

Instructions

• 1.

  Preheat oven to 375 F and line a muffin pan with parchment paper liners. Do not use regular liners, gluten-free muffins tend to stick to the paper.

• 2.

  In a large bowl whisk together flours, baking powder, salt and xanthan gum

• 3.

  In a separate bowl whisk together, eggs, milk and olive oil. Add wet mixture to dry ingredients and mix to combine

• 4.

  Combine mozzarella, bacon and onions. Stir half of the mixture into the batter. Pour batter evenly into the prepared muffin pan and top with remaining cheese mixture. Using your fingers press the mixture slightly into the batter

• 5.

  Bake for 33 - 35 minutes until the tops are golden brown. Cool in the pan for 10 minutes, then transfer the muffins onto a rack to cool