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(English? Well, not exactly)

These muffins are based on my wife Joanna's cheesy scones recipe. . . Joanna simply adds a few more ingredients. Yes, I know that's all awfully imprecise, but that's the way Joanna is when it comes to cooking. Good luck.

Ingredients (original scone recipe):

1 egg
3 cups gluten-free (commercial mix) flour
5 teaspoons gluten-free baking powder
2 cup grated tasty low-fat cheese
1 tablespoon grated parmesan
pinch cayenne

Chopped bacon, corn, extra egg and extra milk (half to three-quarters of a cup).


Mix all the ingredients in a bowl until they are just combined. Make the mixture thin enough to spoon into muffin pans. Bake at 350 Fahrenheit (180 C) for 25-30 minutes.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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