Bacon and Cheese Muffins

This is a nice simple recipe that I got from the Australian Women's Weekly Allergy-Free cooking for kids book with some slight changes to suit my son's needs and what I could find at home. This recipe makes 12 muffins and took about 35 mins to prepare and cook.

Ingredients:

1 tsp olive oil

200g finely chopped bacon

1 small onion

1/3 cup frozen green peas

1 1/4 cups gluten-free self-raising flour

1/3 cup polenta

3/4 cup grated cheese

2/3 cup milk

2 tsp Orgran No-Egg (natural egg replacer)

60g melted butter

Methods:

1.  Preheat oven to 200 degrees Celsius, line muffin tin with paper cases
2. Heat oil in medium frying pan; cook bacon, onion and green peas until soft. Cool.
3. Combine flour, polenta and cheese in medium bowl; stir in Orgran No-Egg, milk and butter followed by bacon mixture.
4. Divide mixture among paper cases.
5. Bake for 20 mins. Stand muffins before moving onto a wire rack to cool.

You can make changes to the recipe such as the veges you put in such as corn, zucchini, carrots, even herbs would be nice. Just experiment with the foods you have at home. I did and it turned out great, at least the little fella ate his peas!!