| Bacon And Herb Muffins |
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6 slices bacon, cooked and crumbled
1 cup buckwheat flour
2/3 cup brown rice flour
3/4 cup rice wholegrain flakes
1 Tbsp baking powder
1 cup soy milk
1/4 cup EACH chopped fresh basil and chives
3 ozs melted dairy-free margarine |
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| Instructions |
| Preheat oven to 450 degrees F, prepare pans. Cook bacon in pan, stirring, until crisp; drain on absorbent paper. Combine bacon with sifted flours and remaining ingredients in bowl; mix well. Spoon into pans and bake for 20 minutes or until muffins are cooked through.
Makes 12 muffins
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