Quick Pesto Mug Muffin

Quick Pesto Mug Muffin

Ingredients

• 1/4 cup almond flour ((25 g / 0.9 oz))
• 1/4 cup flax seed meal ((25 g / 0.9 oz))
• 1/4 tsp baking soda
• 1 large eggs ((25 g / 0.9 oz))
• 2 tbsp heavy whipping cream ((25 g / 0.9 oz))
• 2 tbsp pesto ((25 g / 0.9 oz))
• salt (to taste
• 2 tbsp cream cheese ((25 g / 0.9 oz))
• 1/2 avocado (medium
• 4 slice pancetta ((25 g / 0.9 oz))
• sliced tomatoes

Instructions

1. Place all the dry ingredients in a small bowl and combine well.
2. Add the egg, cream, water and mix well using a fork.
3. Add the pesto.
4. Microwave on high for 60-90 seconds.
5. Let the ramekins cool before filling.
6. Cut the muffins in half.
7. Spread cream cheese on both halves and top with sliced avocado and crisped up bacon slices.
8. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.