Savory Buttermilk Muffins
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.