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at home’s guest chef Dawn Orrells: bacon and cheese linseed gluten-free muffins

With the glorious sunny weather giving us a glimpse of the summer to come, I have been thinking about picnics and camping recently – hence the choice of this week’s recipe!

Another reason why I’ve chosen to make bacon and cheese linseed gluten-free muffins is because I have given up wheat for Lent. Also, I thought that this would help me emphasise with my son Dylan, who has Coeliac’s! When I told him that I was giving up wheat, his reaction was “oh that’s a good idea, now you’ll know what’s it’s like!”. I have just learned that his gluten free prescription has been cut and will no longer include items such as cake mix… not sure why but I am on the case!
Last week, Dylan was away on a school residential trip so I cooked very little. However, I did make some treats for church and managed to make a very sickly but fun cake bar called Guess the Chocolate Bar – it was literally five chocolate bars added to a big melted bar of Dairy Milk! With Dylan away, Ian treated me by cooking me dinner. For some reason he had been very intimidated about cooking a meal for me… I’m not sure why! But to reassure him (and because I know he reads my column!), he was fantastic!
at home have informed that I may feature in the next food issue… very exciting!

Hope this weather lasts!

Bacon and cheese linseed gluten-free muffins
These bacon and cheese muffins with linseed are best eaten on the day. I served mine with cheese and some homemade chutney I made during Christmas, but they could be served with soup too.


  • 10oz plain gluten-free flour
  • 1 and half tsp baking powder
  • 3oz grated mature cheese
  • 1oz golden linseeds
  • 3oz butter melted
  • 150ml sour cream
  • 100mls milk
  • 2 eggs
  • 3 rashers of bacon (cooked)
  • pinch of salt
  • pinch of pepper


  1. Mix the flour, baking powder, linseeds, cooked bacon and cheese in a bowl.
  2. In a seperate bowl, add the eggs, milk and sour cream. Melt the butter and leave to cool slightly before adding to the mixture and stir thoroughly.
  3. Combine both bowls – I have discovered that the minimum mixing works best.
  4. Spoon mixture into a large muffin tin. Fill to about ¾ way up, and bake in a moderately hot oven at about 180 degrees for 25 minutes.
  5. Serve with soup or take on a picnic!


Other recipes from Dawn
Chocolate and raspberry torte
Smoked haddock fishcakes
Homemade scones
Butternut squash and bacon risotto
Chocolate and lime cream pie
Pork with fig and chilli stuffing
Carribbean Christmas cake
Turkey, bacon and brie quesadillas
Christmas cheesecake
Pork with pear cider and sage butter
Low fat fruity mousse
Salmon and pea pasta with cream cheese and mustard sauce
Bakewell flapjacks
Welsh cakes infused with vanilla tea

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