Savory Buttermilk Muffins

Ingredients

• 1 Carrot
• 1 small zucchini
• 50 g bacon bits
• 200 g Flour
• 2 tsp Baking powder
• 1 tsp Baking Soda
• 1 tsp salt
• 2 eggs (medium size)
• 200 ml Buttermilk
• 6 tbsp Olive oil
• Pepper
• 4 tsp sunflower seeds

Instructions

1. 1.

   Peel and clean the carrot. Rinse and clean the zucchini. Grate the carrot and zucchini finely and squeeze out excess moisture with kitchen paper. Dice the bacon into small cubes. In a small non-stick pan, fry for about 1 minute over high heat. Transfer to a plate.

2. 2.

   Mix flour with baking powder, baking soda, and salt. Whisk eggs with buttermilk and olive oil. Season with pepper. Fold in the dry mixture. Lighten the carrot-zucchini mix and fold in the bacon.

3. 3.

   Place paper muffin cups into the wells of a muffin tin. Spoon batter into each cup. Bake in a preheated oven at 180°C (Gas: Level 2-3, Fan: 160°C) on the middle rack for about 25-30 minutes. After about 5 minutes, sprinkle sunflower seeds over the batter.