Ingredients

• 4-6 bacon rashers bacon
• 4 free-range eggs
• 4 tbsp full-fat probiotic yoghurt (or ready-made apple sauce)
• 4 tbsp coconut flour
• 40g/1½oz mature Cheddar
• grated
• 2 spring onions
• trimmed
• finely sliced
• small handful kale
• tough stems removed
• leaves finely sliced
• ¼ tsp baking powder
• ¼ tsp salt
• large pinch freshly ground black pepper

Directions

• Preheat the oven to 190C/170C Fan/Gas 6. Line 4 of the holes of a large muffin tin with baking paper.
• Heat a non-stick frying pan over a medium to high heat. Add the bacon in batches and dry-fry until crisp. Allow to cool
• then chop into pieces and set aside.
• Beat the eggs and the yoghurt together until smooth and aerated
• then stir in the remaining ingredients until well combined.
• Divide the muffin batter equally among 4 of the holes of the prepared muffin tin
• or until the mixture reaches three-quarters of the way up the sides.
• Bake for 18-20 minutes
• or until the tops of the muffins are golden-brown and a skewer inserted into the centre of the muffins comes out clean.