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!
Video
Special Notes
Nutrition
Nutrition Facts
Summer Zucchini & Pancetta Muffins
Amount Per Serving
Calories 265
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 74mg25%
Sodium 360mg16%
Potassium 209mg6%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 252IU5%
Vitamin C 7mg8%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!