Gluten Free Recipes

Breakfast Muffins


Yield: 12 large muffins

3 Cups (750 ml) Valley Kitchen Multi-Purpose Flour Blend

2 tsp (10 ml) Baking Powder

1/2 tsp (2.5 ml) Baking Soda

1/2 tsp (2.5 ml) Black Pepper

2 Cups (500 ml) Buttermilk or Kefir

2 Eggs, Large

3 Tbsp (45 ml) Olive Oil

2 Tbsp (30 ml) Butter, Melted

1/4 Cup (60 ml) Green Onion, Chopped

1/4 Cup (60 ml) Bacon, Chopped and Cooked

1/2 Cup (125 ml) Peppers and Onion, Chopped and Cooked

1/2 Cup (125 ml) Cheese, Grated


1) Preheat the oven to 400 degrees Fahrenheit.

2) In a large mixing bowl, combine the flour, baking powder, baking soda and black pepper.

3) Make a well in the middle and add the buttermilk, eggs, olive oil and butter. Mix to blend

4) Fold in the green onion, bacon, peppers, onion and cheese.

5) Spray a set of large muffin tins with oil. Scoop the batter into the tins.

6) Bake for 25 to 30 minutes.

7) Cool for 5 to 10 minutes and then turn out onto a rack to finish cooling, or serve warm.