Tender Zucchini Muffins

Grate the zucchini on a fine grater and gently squeeze out excess moisture.

Dice the bell pepper, tomato, and cured pork loin into small cubes, and finely chop the herbs and garlic.

Whisk the eggs in a bowl, add the zucchini, vegetables, pork loin, and herbs, and mix well.

Add the rice flour, baking powder, salt, and pepper, and mix again until smooth.

Fold in the grated cheese, taste the batter, and add more salt if needed.

Spoon the mixture into muffin cups (greased or lined with paper liners) and bake at 180°C (350°F) for 25–30 minutes until golden brown.