Mornings are a stressful time of day for me. I have to get everyone up, fed, and out the door before I can even think about my “real job.” While I'm fussing around with boots and lost toys and sleepy heads, breakfast isn't on my radar. This is one of the reasons I like these low FODMAP bacon and cheddar scuffins.
The best thing about these savory little scuffins is that I can make them in advance. When I have a free weekend, I'll make a batch or two and stick them in the fridge for an easy peasy breakfast all week long.
When I first told my husband about this recipe, he said they sounded weird and he absolutely did not want one. I have to tell you, though, a few minutes after they came out of the oven, one suspiciously disappeared.
My husband only confessed to the theft when I caught him coming back for seconds. Since then, we've started making them regularly. Although, my husband still refuses to call them by name.
So, what exactly is a scuffin? Technically, it's a cross between a scone and a muffin. Savory scuffins tend to lean more toward a crumbly scone. Sweet ones lean more toward a muffin. If bacon and cheddar isn't your thing, Check out my low FODMAP strawberry scuffin recipe.
Think these low FODMAP bacon and cheddar scuffins sound great, but you don't have time to try them now? Don't worry, you can PIN THIS POST for later.
Keep It FODMAP Friendly
These low FODMAP bacon and cheddar scuffins will take a ton of stress out of your morning. Check out the notes below for tips on keeping this recipe FODMAP friendly.
First, if you're in the elimination phase, you need to use lactose-free milk. Neilson has a Lactose-free line that goes up to 3.25% fat. I like using a high-fat milk for scuffins. I find the extra fat helps hold everything together.
This recipe also uses cheddar cheese. Hard cheeses are lower in lactose because bacteria break it down during the fermentation process. According to the Monash app, IBS patients can have up to 1/2 a cup of shredded cheddar cheese per sitting.
This recipe uses 1/2 a cup of cheddar cheese, which works out to 0.6 tbsp per serving. This is within the suggested range, even if you have more than one scuffin.
Finally, you'll need to use gluten-free flour. Remember, unless you have celiac disease, you are not avoiding the gluten itself. Instead, you are avoiding the FODMAP fructan.
For my Canadian peeps, I used PC gluten-free all-purpose flour. It's cup for cup and doesn't have any extra gums, which is nice.
If you think these low FODMAP scuffins will get your mornings off to the right start, don't forget to PIN THIS RECIPE for later.
Mornings can be easy with these low FODMAP bacon and cheddar scuffins. These savoury treats can be made in advance and stored in the fridge for a stress-free breakfast all week long.
- 1 egg (lightly beaten)
- 1 cup lactose-free milk (2%)
- 3 cup gluten-free flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup cheddar cheese (shredded)
- 6 slices bacon (crumbled)
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Preheat oven to 400 degrees. Grease muffin tray with butter or cooking spray. Set aside.
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Combine egg and milk in a small bowl and set aside.
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Combine flour, sugar, baking powder, and salt in a large bowl. Cut in butter using your fingers or a pastry cutter until the mixture becomes coarse crumbs.
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Stir in the cheese and bacon, and make a well in the center of the bowl. Pour the entire egg mixture into the well, and mix with a fork until just moist. DO NOT over mix!
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Spoon the batter into the muffin tray and bake for 20-25 minutes (or until the tops are golden brown). Cool for 5 minutes on a wire rack before serving.
These are best enjoyed warm. If you're storing them in the fridge, pop them in the microwave for 20-30 seconds before eating.
If you like this post, don't forget to share it! Together we'll get the low FODMAP diet down to a science!
When my wife first made these they sounded a little weird, but I once I gave them a try I really enjoyed them. They’re really handy to have around on a busy morning and you can’t go wrong with bacon!
Thanks, Alex. Remember you can make them in bulk and freeze them to save time on your weekends too.
Mmmhhh i love the thought of a bacon scone numnum. Might try playing w flavours, in wonder is smoked salmon and dill would be a good one to try ?
Hi Aida!
These scuffins are some seriously, savory deliciousness! Definitely come back here and let me know how your experiments went. Don’t forget to tag me on Instagram @fodmapformula so I can see your creations!
I royally messed these up. Idk what I did wrong but they’re basically just flour piles. I’m laughing but kinda sad too!
Oh no, Heather! Let’s see if we can get them sorted for you!
My first question is what kind of flour are you using and does it contain any gums? The recipe calls for all-purpose flour, so if you tried something different, that’s the first swap I would make. Second, if your flour blend doesn’t have any gums, try adding 1.5 tsp of xanthan gum. This will help the batter stick together. Third, when you mix the batter together, try adding a tiny bit of extra milk. Finally, gently pat down on the scuffins when they’re in the tray to encourage them to stick together. They’re really crumbly by nature, but giving them a tiny squish may be the difference between delicious crumbs and a pile of flour!
Let me know if these tips help. If not, we can brainstorm more ideas!
Amy
By cream did you mean milk?
Hi Allie!
Yes I did. Thanks for the heads up 🙂
Amy
How long do these keep in the fridge? And can they be frozen?
I have my first batch In the oven. The mixture seemed a bit dry when it went in but they smell incredible (I mixed chives in too). Fingers crossed they turn out as good as they smell!
Hi Lucie!
You can keep them in the fridge for up to a week. I’ve never frozen them before, but muffins/quickbreads are normally ok to freeze for 1-2 months.
Also, this recipe can be a little dry crumbly, but you don’t want it to be too dry or it won’t stick together. Gluten-free flours can be inconsistent with how much liquid they need as different grains and starches absorb water at different rates. If you find the mixture is really dry, try adding a touch more milk so the crumbs are a little sticky (but not “wet”).
Hope that helps!
Amy