Zucchini, Cheddar & Pancetta Muffins

Step 1

Preheat the oven to 175 degrees Celsius (350 Fahrenheit) and line a muffin tray with paper liners

Step 2

In a frying pan over medium high heat cook the chopped bacon/pancetta until it becomes crisp (approximately 5 minutes). Remove from heat and place them on a paper towel to remove absorb some of the grease

Step 3

In an electric mixing bowl combine the almond flour, pepper, baking soda and lemon juice. Make sure that you pour the lemon juice onto the baking soda so that it reacts/begins to foam. Then add in the eggs, dijon mustard and butter. Blend until combined, but be sure not to overmix.

Step 4

Add in the grated zucchini, cooked pancetta and shredded cheddar and stir with a spoon until evenly distributed.

Step 5

Fill each muffin cup to the top with batter and gently press down with your fingers to ensure the batter is well packed in. Place in the oven and bake for 20 minutes.

Step 6

Once golden on top, remove from the oven and insert a toothpick in the center to ensure its cooked through.