Savory Buttermilk Muffins

Name: Savory Buttermilk Muffins
Total time: 50 min
Yield: 12
Ingredients: 1 carrot; 1 small zucchini; 50 grams Bacon; 200 grams Pastry flour; 2 tsps Baking powder; baking soda; 1 tsp salt; 2 medium eggs; 200 milliliters Buttermilk; 6 Tbsps olive oil; peppers; 12 Muffin tin; 4 tsps Sunflower seed

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Difficulty:

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Difficulty

Preparation:

50 min.

Preparation

Calories:

165

calories

Calories

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Nutritional values

1 piece contains
(Percentage of daily recommendation)

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1 piece contains
(Percentage of daily recommendation)

Calories	165 kcal	(8 %)
Protein	4.2 g	(4 %)
Fat	10.3 g	(9 %)
Carbohydrates	14 g	(9 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

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pieces

Ingredients: 1 carrot; 1 small zucchini; 50 grams Bacon; 200 grams Pastry flour; 2 tsps Baking powder; baking soda; 1 tsp salt; 2 medium eggs; 200 milliliters Buttermilk; 6 Tbsps olive oil; peppers; 12 Muffin tin; 4 tsps Sunflower seed

How healthy are the main ingredients?

olive oil Sunflower seed carrot zucchini salt egg

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Preparation steps

Peel and rinse the carrot. Rinse the zucchini. Finely grate the carrot and zucchini. Cut the bacon into small cubes. Cook the bacon over high heat for about 1 minute.

Mix the flour, baking powder, baking soda and salt. Mix the eggs, buttermilk and olive oil. Season with pepper. Fold the flour mixture into the egg mixture. Fold the carrot, zucchini and bacon into the batter.

Line a muffin tin with paper cups. Pour the batter into the muffin tin. Bake for 25-30 minutes at 180°C (approximately 350°F). Remove from the oven and let cool for about 5 minutes. Sprinkle with sunflower seeds, let cool completely and serve.