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Savoury Breakfast Muffins


2½ cups almond/hazelnut meal*
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon apple cider vinegar (ACV)
4 eggs, free range
½ cup grass-fed butter, melted
1 zucchini, grated
½ cup grated sweet potato
2 rashers bacon
1 teaspoon coconut oil



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