Broccoli Cheddar Muffins
Servings: 8 muffins
A savoury low carb and gluten-free muffin with broccoli & Cheddar cheese. Baked with coconut flour, this is a healthy vegetable muffin to start your day.
- 1 head broccoli about 2 cups when processed
- 4 eggs beaten
- ¼ cup butter, unsalted melted
- ¼ cup water
- ⅓ cup coconut flour
- ½ cup Cheddar cheese grated
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon oregano
- ½ teaspoon garlic powder optional
- ½ teaspoon onion powder optional
- ¼ cup Cheddar cheese grated
Preheat the oven to 200C/400F degrees.
Lightly grease a muffin pan with butter or olive oil OR line the pan with muffin parchment cases .
In a large mixing bowl add the eggs, water and melted butter and whisk.
Blitz the broccoli in a food processor until finely chopped.
Add the broccoli, coconut flour, salt, baking powder and seasoning to the egg mixture and stir well.
Gently stir in the ½ cup of Cheddar cheese.
Spoon into the muffin tin and sprinkle the remaining Cheddar cheese over the top of the muffins.
Bake for 15-17 minutes until the tops are slightly golden.
Eat and enjoy!
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1muffin | Calories: 166kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Fiber: 4g