¾ cup self-raising flour
1 tablespoon unsalted macadamias, finely chopped
1 tablespoon macadamia milk* (or milk of choice)
1/4 cup macadamia oil
1 tablespoon parmesan cheese, finely grated
1 small zucchini, finely grated
1 green onion (shallot), finely sliced
1 tablespoon fresh parsley, finely chopped
2 rashers bacon, rind removed, chopped
pinch sweet paprika
salt and pepper, to taste
6 eggs, extra
Preheat oven to 200°C. Spray 6 x 250ml (1-cup) muffin pans with oil. Combine the flour and the macadamias in a large bowl. In a large jug combine the milk, oil and egg. Make a well in the centre of the flour and add the milk mixture. Stir until just combined.
Stir in ricotta, parmesan, zucchini, green onions, parsley, bacon, paprika and season with salt and pepper. Spoon among the prepared pans and bake for 15 minutes. Remove from the oven and press down the muffin so you have enough room to crack an egg into each muffin. Cook for 5-10 minutes or the egg is cooked to your liking.
*Macadamia milk is easy to make - see the recipe at australian-macadamias.org