Bacon and Herb Muffins

Ingredients

6 strips bacon, rashers

1 cup buckwheat flour

2/3 cup brown rice flour

3/4 cup rice wholegrain flakes

1 tablespoon baking powder

1 cup soy milk

1/4 cup each chopped fresh basil & chives

3 ounces melted dairy-free margarine

Preparation

Preheat oven to 420F, prepare pans. Cook bacon in pan, stirring, until crisp; drain on absorbent paper. Combine bacon with sifted flours & remaining ingredients in bowl; mix well. Spoon into pans & bake for 20 mins or until muffins are cooked through.