|1.5 cup||almond flour|
|1/2 cup||coconut flour|
|2 tsp||baking powder|
|1 Tbs||fresh parsley — chopped|
|3||eggs — beaten|
|1/2 cup||bacon — cooked, chopped, preferably leftover shredded roast|
|1 can||sweetcorn — creamed|
|salt — pinch|
|1 handful||cheddar cheese|
Grease a muffin pan and preheat the oven to 180 C.
In a large bowl combine the almond flour, coconut flour, baking powder and salt.
In another bowl combine the eggs, buttermilk, sweetcorn and parsley.
Add this mixture to the dry ingredients and stir well to combine. Add in the cooked bacon and stir.
Place large spoonfuls of the batter into the muffin pan and top with a sprinkling of cheese.
Bake for 20 min or until the a skewer comes out clean when the muffins are pierced.
WATCH how to make them below