Courgette and Bacon Muffins
These gluten free, dairy free Courgette and Bacon Muffins are great to store in the freezer.
Simply defrost individual muffins in the fridge the night before and warm in the oven.
Perfect for work or school lunches!
Ingredients
- 1 courgette (zucchini), grated
- 3 rashers of organic bacon
- 1 large brown onion, finely chopped
- 1 1/2 cups of gluten free flour
- 1 tsp bi carb soda
- 1 tsp baking powder
- 2 eggs beaten
- 1/2 cup coconut milk yogurt
- 60ml bone broth
- 2 tbsp nutritional yeast (or Parmesan)
- salt and pepper to flavour
Preheat the oven to 180C. Grease a muffin tin or line with muffin cases.
Heat 1 tbsp olive oil in a pan and cook the onion on low heat for 7 minutes, adding in a grind or two of salt. Remove the onion and set aside. Fry the bacon in the same pan for 5 minutes, then place on a plate lined with paper towel to soak up excess oil. Chop the bacon small pieces.
In a bowl, sift the flour, baking powder, bicarb soda. Pour in the eggs, coconut yogurt and bone broth. Stir gently with a wooden spoon. Finally, add in the courgette, onion, bacon and nutritional yeast/ Parmesan.
Use an ice-cream scoop to fill each muffin hole evenly. Bake in the oven for 20-25 minutes.
Makes 8 muffins.
Looking for more yummy family food? Try my Sweet Potato Pancakes next.
