These savoury zucchini and cheese muffins are a tasty low carb snack, that are great for breakfast and can be made ahead of time to reheated anytime.
Ingredients
- 1 3/4 cups almond flour
- 4 free range eggs
- 1 tsp gf baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup shredded cheddar cheese, plus a handful extra to sprinkle
- 1 cup shredded and squeezed zucchini
Method
Step 1.
Get started by preheating oven to 180C and line a 6 hole muffin tin with paper liners.
Step 2.
In a bowl mix the flour, eggs, baking soda and spices until well incorporated and smooth. Add 1 cup of the cheese and the zucchini. Stir until everything is evenly incorporated.
Step 3.
Spoon the batter into the muffin tin about 3/4 full. Sprinkle the tops with the extra cheese.
Step 4.
Transfer to the oven and bake at 180C for about 20-25 minutes or until the muffins are golden and an inserted toothpick comes out clean. Allow them to cool on a rack and serve warm.
Serves 6
