Savory Mushroom, Leek, and Lardon Muffins

Recipe for Olga's Original Savory Mushroom, Leek, and Lardon Muffins (Dairy free, Gluten Free, Grain Free, Paleo Friendly)Ingredients:1. 6 tablespoons lard or grass-fed ghee, divided2. 1 whole leek, white and light green parts only, sliced into thin rings, about 2 cups3. 2 cloves garlic, minced4. 12 oz. gourmet mushrooms, trimmed and finely chopped, about 2 cups5. 1 teaspoon chopped fresh rosemary6. 1 teaspoon Nom Nom Paleo Magic Mushroom Powder7. 1 cup pork lardons or cubed ham7. 1/2 cup plus 2 tablespoons cassava flour8. 3 teaspoons baking powder9. 1 teaspoon turmeric10. 1/2 teaspoon onion powder11. 1/2 teaspoon garlic powder12. Pinch of pink Himalayan salt13. Pinch of ground black pepper14. 5 large eggs15. 1/2 cup full-fat coconut milk16. 1 teaspoon freshly squeezed lemon juiceDirections:1. Heat the oven to 350° F. Line a muffin tin with parchment muffin liners; set aside.2. In a large mixing bowl, whisk together the cassava flour, baking powder, turmeric, onion powder, garlic powder, salt and pepper; set aside.3. Heat 3 tablespoons lard or ghee in a large skillet over medium heat. Add the leeks and cook, stirring, until beginning to brown at the edges, 5-6 minutes.4. Add the garlic and cook until fragrant, 1-2 minutes.5. Add the mushrooms, rosemary, and Nom Nom Paleo Magic Mushroom Powder; increase the heat to medium high and cook, stirring, until the mushrooms soften and start to caramelize, 5-6 minutes.6. Stir in the lardons and remove from heat.7. In a small mixing bowl, whisk together the eggs, coconut milk, and lemon juice; let stand 5 minutes.8. Melt the other 3 tablespoons lard or ghee and stir into the egg mixture.9. Pour the liquid ingredients into the dry and whisk together until well-blended; fold in the mushroom mixture.10. Divide the batter evenly between the prepared muffin cups.11. Bake for 15-20 minutes until the muffins are set and firm to the touch.Makes 12 regular size muffins