SAVOURY HEAVEN

Breakfast muffins

MAKES 6

30g (1oz) crispy cooked smoked bacon rashers
60g (2oz) butter, softened
1 tbsp caster sugar
1 large hen’s egg, plus 6 small hen’s (or quail) eggs
45g (1½oz) gluten-free self-raising flour (or 40g (1½oz) gluten- free plain flour plus ½ tsp baking powder and ¼ tsp xanthan gum)
15g (½oz) ground almonds
15g (½oz) fine cornmeal
1 tbsp crème fraîche (or sour cream)
6 cherry vine tomatoes, halved
sea salt and black pepper, to season

1 Preheat the oven to 180°C/Gas Mark 4. Line a 6-hole muffin pan with 6 high-sided muffin cases.

2 Reserve 6 small strips of bacon to decorate the muffins and blitz the remaining bacon to fine crumbs in a food processor.

3 In a large mixing bowl, whisk together the butter, sugar, large hen’s egg and the bacon crumbs. Add the flour (plus baking powder and xanthan gum, if using), almonds, cornmeal and crème fraîche (or sour cream), then whisk well so that everything is incorporated. Season with salt and pepper and stir.

Place a large spoonful of the batter