Prep 15 mins (+ 30 mins baking time)
Protein per serve 8.9g
5 pieces of short cut bacon, diced
1 packet of chives
½ cup parmesan
1 cup greek yoghurt
½ cup almond milk
½ cup olive oil
½ cup grated zucchini
2 cup wholemeal self-raising flour
1 scoop (30g) True WPI90 Natural
2 tsp baking powder
2 tsp onion powder
½ tsp salt
Preheat your oven to 180°C.
Dice the bacon into small pieces and finely chop the chives.
In a medium bowl combine the bacon, chives, parmesan, Greek yoghurt, almond milk, eggs, olive oil and grated zucchini. Whisk until combined. (If you want to top each muffin with parmesan, chives and bacon, save a little bit of each ingredient to place on top).
In a separate bowl, combine the flour, WPI90, baking powder, onion powder and salt. Add the wet mixture to the dry and stir well.
Line a muffin tray with some muffin cases and place 2 heaped tablespoons in each one. Top with the leftover bacon, chives and parmesan.
Bake for 30 minutes or until lightly golden brown on top. Place on a cooling rack to cool slightly and enjoy!