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In the old grain eating days I could make a mean cheese scone, just ask all my family.  Light fluffy and oh so cheesy, I used to have them with jam and whipped cream – heavenly bliss.

Well sacrifices have had to be made nowadays, so you can see why I have been searching for so long to find a tasty savoury muffin or scone recipe that isn’t made from wheat. It has been a long search and I have tried out many, many recipes. And believe me I have been disappointed many times, I might add!

So I was making up my favourite sweet  Orange and Cranberry Muffins, thanks to Cook at Paleo,  when I had a brainwave.  Have a twiddle with that recipe to make it more savoury and see how it works out.

Well I did and it did!  So here you go!


Bacon, Cheese & Onion Muffins

  • Servings: 6-8
  • Difficulty: easy
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1 1/2 cups Almond Meal
1/2 cup Tapioca Flour
½ tsp baking soda
1/8 tsp salt

1 tbsp olive or coconut oil.
3 rashers bacon, chopped to small bite sized pieces.
1 small onion, diced finely.
1/2 cup cheddar cheese, plus 4 tbsps to sprinkle on top.

3 eggs, whisked
2 tbsps melted butter

• Preheat oven to 170c/325F.
• Line a medium sized muffin tray with paper muffin cases.
• Mix together all dry ingredients.
• In a small frying pan melt the oil and on a lowish heat fry the onions until transparent but not brown. Remove from the pan.
• Turn the heat up a little and fry the bacon until crispy. Cool slightly.
• Melt the butter either on the stovetop or microwave and add to the onions and bacon.
• Whisk eggs and stir in the cooled melted butter, onions, bacon and lastly cheese.
• Add the wet ingredients to the dry and mix through.
• Spoon into muffin cases – fill to just under the top.
• Sprinkle extra cheese on top.
• Bake for 20 minutes, test for doneness by inserting a fork into one of the muffins, if it comes out clean, they’re ready.
• Remove from oven and place on a wire tray to cool a little.
• Serve with a slab of butter or a spoonful of sour cream.