Courgette and Bacon Muffins
These are great to store in the freezer – simply defrost individual muffins in the fridge the night before and warm in the oven.
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.
