These savoury zucchini and cheese muffins are a tasty low carb snack, which might be nice for breakfast and may be made forward of time to reheated anytime.
Substances
- 1 3/4 cups almond flour
- 4 free vary 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 further to sprinkle
- 1 cup shredded and squeezed zucchini
Methodology
Step 1.
Get began by preheating oven to 180C and line a 6 gap muffin tin with paper liners.
Step 2.
In a bowl combine the flour, eggs, baking soda and spices till effectively integrated and easy. Add 1 cup of the cheese and the zucchini. Stir till all the pieces is evenly integrated.
Step 3.
Spoon the batter into the muffin tin about 3/4 full. Sprinkle the tops with the additional cheese.
Step 4.
Switch to the oven and bake at 180C for about 20-25 minutes or till the muffins are golden and an inserted toothpick comes out clear. Permit them to chill on a rack and serve heat.
Serves 6
