Corn & Bacon Muffins

Oops it been a while since I posted anything.  Life just got in the way for a while.  I took photos for this recipe ages ago, so here it finally is.

This is a recipe I developed by combining & adapting a few different muffin recipes.  These are gluten, dairy & soy free.  They are best eaten fresh on the day that they are made.  If they are not going to be eaten on the day they are made I would recommend freezing them.


  • 2 1/2 cups GF flour
  • 5 tsp baking powder
  • 4 eggs
  • 7 tbsp DF egg based mayonnaise
  • 1 cup DF milk of choice (I usually use almond milk)
  • 4 rashers bacon
  • 125g  corn (I usually use frozen or tinned)
  • shallots


  1. Preheat oven to 200˚C/180˚C faImagen-forced.  Grease 12 hole muffin pan.
  2. Cut bacon into small pieces and cook.  (I usually do this in the microwave.)
  3. Measure the flour and baking powder and combine well.
  4. Add all the other ingredients and mix well.
  5. Divide mixture among muffin holes in pan.
  6. Bake for 20-25 mins.  Stand muffins in pan for 5 minutes; turn onto wire racks to cool.


Author: Jillian

I'm a wife and mother to 2 teenagers. We have a number of food intolerances in our family so I spend some of my time cooking foods that we can all eat.

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