Summer Zucchini & Pancetta Muffins
These Summer Zucchini & Pancetta Muffins are so flavorful from the Pancetta Oil and seasonings, that you will want to eat more than one!
Equipment
Ingredients
- 4 oz (115 g) Pancetta (Cubed)
- 2 tbsp (30 g) Rosemary Oil
- 2 eggs
- 1/3 cup (85 g) milk
- 1 cup (125 g) flour
- 1 tsp (4 g) baking powder
- Lavender Salt (Season to Taste)
- Pepper Mil (Season to Taste)
- 1/2 cup (50 g) Parmesan Cheese
- 1 cup (200 g) zucchini noodles (Fresh Produce)
Instructions
- Preheat oven to 350F/180C.
- Heat a frying pan on medium. Once hot, add the Rosemary oil and Pancetta. Cook until golden (15min for me). Set Aside.
- In a mixing bowl, whisk together the Eggs and Milk.
- Add the flour and baking powder. Season with Lavender Salt and Pepper. Whisk until smooth.
- Fold the Zucchini Noodles, Cooked Pancetta (Oil included) and Parmesan Cheese. Save some Zucchini noodles and Pancetta on the side to decorate on top.
- Place your Mini Loaf Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Using your mini Ladle, scoop the batter into each well of your Flexipan®. Add the remaining Zucchini and Pancetta on top.
- Bake for 23 minutes at 350F/180C. (Every oven heats differently, monitor your muffins from 20min)
- Once your Zucchini & PAncetta Muffins are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy!
YouTube Video
Photos
Nutrition
Calories: 265kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 360mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 252IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com