2 tsp olive oil 3 pieces middle bacon, trimmed and cut into 1cm dice 1 cup McKenzie's Chick Pea Flour 3/4 cup McKenzie's Buckwheat Flour 2 tsp McKenzie's Baking Powder Freshly ground black pepper, to taste 1 cup almond milk 1/3 cup sunflower oil 2 extra large eggs 60g goat cheese, roughly crumbled 2 tbs finely chopped chives 2 tbs finely shredded parmesan Extra chopped chives

Step 1

Pre-heat oven to 190°C (170°C fan-forced). Line 8 x ¾ cup capacity muffin pans with paper cases. Heat oil in a small frying pan. Add bacon and cook, tossing regularly until just crisp. Drain on paper towel.

Step 2

Place flours, baking powder and pepper in a large mixing bowl. Mix well. Make a well in the centre.

Step 3

Whisk together the milk, oil and eggs. Fold in goat cheese and chives. Add to dry ingredients with 2/3 of the cooked bacon and mix with a large spoon until combined. Do not over-mix. Spoon batter between paper cases and sprinkle the tops with remaining bacon, parmesan and extra chives.

Step 4

Bake for 20 minutes until risen and cooked. Enjoy warm or at room temperature with some tomato relish.

Opt for short-cut bacon or sliced ham if you want a less fatty alternative.

Bacon & Goat Cheese Muffins