🍰 Savory Buttermilk Muffins with Zucchini and Bacon

Name: Savory Buttermilk Muffins with Zucchini and Bacon
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Carrot; 1 small Zucchini; 50 g Bacon; 200 g Flour; 2 tsp Baking Powder; Baking Soda; 1 tsp Salt; 2 Eggs (Size M); 200 ml Buttermilk; 6 tbsp Olive Oil; Pepper; 4 tsp Sunflower Seeds

147 kcal · 30 min · 4 servings

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Ingredients

1 Carrot
1 small Zucchini
50 g Bacon
200 g Flour
2 tsp Baking Powder
Baking Soda
1 tsp Salt
2 Eggs (Size M)
200 ml Buttermilk
6 tbsp Olive Oil
Pepper
4 tsp Sunflower Seeds

Instructions

1. Peel the carrot and trim the ends.
2. Rinse the zucchini thoroughly.
3. Grate the carrot and zucchini finely.
4. Squeeze the grated vegetables firmly in a piece of kitchen paper to remove excess moisture.
5. Dice the bacon bits into small pieces.
6. Fry the bacon in a small non-stick pan over high heat for about 1 minute.
7. Remove the bacon from the pan and place it on a plate.
8. Mix the flour with the baking powder, baking soda, and salt in a bowl.
9. Whisk the eggs, buttermilk, and olive oil together in a separate bowl.
10. Season the liquid mixture with pepper.
11. Gently fold the flour mixture into the liquid ingredients.
12. Fold the squeezed carrot and zucchini mixture into the batter.
13. Mix the fried bacon evenly into the batter.
14. Place paper baking cups into the indentations of a muffin tin.
15. Fill the batter into the prepared cups.
16. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2-3).
17. Bake the muffins on the middle rack for about 25 to 30 minutes.
18. Sprinkle the sunflower seeds over the batter after about 5 minutes of baking.

Nutrition per serving

kcal: 147
Protein: 5 g · Fett/Fat: 7 g · Carbs: 15 g