Invite your dog’s pals over for a special afternoon tea and serve up these yummy muffins as mouth-watering treats.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
300 g (10 oz) wheat- and gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
2 turkey bacon rashers, grilled and chopped
100 g (31/2 oz) low-fat Cheddar cheese, grated
1 egg, beaten
4 tablespoons olive oil
150 ml (1/4 pint) cold water
1. Grease a nonstick muffin tray with olive oil. Mix the flour, baking powder, baking soda, turkey and cheese in a large mixing bowl. Add the egg and olive oil and stir to combine. Add the cold water, a little at a time, until you have a runny batter. Use a ladle to divide the mixture between the muffin cups, leaving a little room at the top for the mixture to expand.
2. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes or until golden brown. Transfer to a wire rack to cool. Store the muffins in an airtight container in the refrigerator for up to 3 days.