Soft bacon and cheddar muffins

Ingredients

for 3 servings

• Almond flour100 g (3.5 oz)
• Eggs200 g (7.1 oz)
• Crumbled bacon70 g (2.5 oz)
• Grated cheddar80 g (2.8 oz)
• Heavy cream50 g (1.8 oz)
• Baking powder6 g

Directions

1. Preheat the oven to 180 °C (356 °F) (fan) and line a muffin tin with paper cases.
2. Brown the bacon in a very hot pan for 3 to 4 minutes until crisp, then drain it on paper towel and crumble it.
3. In a bowl, beat the eggs with the heavy cream, then season with pepper (salt very lightly, as the bacon and the cheddar are already salty).
4. Stir in the almond flour and the baking powder, and mix to an even batter.
5. Add the crumbled bacon and the grated cheddar, then fold gently to spread them through.
6. Divide the batter between the cases, filling them three-quarters full.
7. Bake for 23 to 25 minutes, until the muffins are golden and a knife blade comes out clean. Leave to cool slightly before turning out.