Friday, 11 January 2013

Bacchini Muffins

Bacon + Zucchini = Bacchini Muffins!  This recipe is gluten free, dairy free and super light and fluffy.  Great as a breakfast snack, morning tea or putting in kids lunch boxes. 

This Sunday (13 Jan) we have Fit Wars 5, the South Australian CrossFit comp held in Adelaide (Wayville Pavilion - get amongst it if you're in the area!) and I'll be bringing these little beauties as a nutritious snack for our team from CrossFit Tenacity!  

Makes 12
What you need: 
  • 2 Cups grated zucchini
  • 4 Rashes of finely diced short cut bacon
  • 4 Eggs (separated)
  • 2/3 Cup LSA mix (linseed, sunflower and almond)
  • 1 Tablespoon baking powder
  • 2 Tablespoons chives
  • 1/2 cup reserved liquid from squeezing the grated zucchini
  • pinch of Himalayan salt and some ground pepper
  • muffin tray 

How to do it: 
  • Preheat the oven to 180deg C
  • In a frypan cook the bacon until it is crispy - this will take approximately 10 minutes and then put aside in a bowl or straight into the fridge/freezer to cool down. 
  • Grate the zucchini, and then in a tea towel/cheese cloth squeeze out the liquid into a bowl (don't throw this away!) 
  • Separate the egg whites from the egg yolks in two bowls.  Whisk the egg whites together until you get soft peaks.  
  • Add the LSA, cooled bacon, zucchini, chives, baking powder, salt and pepper, and 2/3 cup of the reserved liquid from the zucchinis to the bowl with the egg yolks and mix together.
  • Add a small amount of the egg whites to the mix (just a spoonful) and fold through, then add a little more at a time trying to keep the mixture light - DON'T OVER MIX THIS!  You just want the egg whites to be only just mixed in, if there's some egg white that's not fully mixed - that's OK too!  
  • You might want to line the muffin tray with some cup cake papers, or with some coconut oil as the eggs like to stick to the side of the pan.  
  • Spoon the mixture into the muffin tray and put in the oven for 15minutes. 
  • The muffins are going to rise in the oven and you're going to get all excited (I did) but be prepared for them to sink (boooo!) just like a soufflé, because that's what we are actually making here.  But soufflés sound hard and muffins are a much easier sell!    
  • Take the muffins out of the oven once the tops are golden and they are spongy on top.  
  • Cool down on a rack and then try not to eat them all at once!  

Leave some comments of any recipes you would like to see, throw out a challenge to me to make a recipe or food you love into a healthier version, or ask any questions you have!  

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