LOW CARB BROCCOLI CHEDDAR MUFFINS

LOW CARB BROCCOLI CHEDDAR MUFFINS
This low carb recipe is a keeper that Olivia found on a web site called WWW.MYPCOSKITCHEN.COM.  The neat thing about this recipe is if you want to you can use frozen broccoli that is thawed and drained well.  If you are tired of the same old breakfast muffin, this would work well as a breakfast item.  If you are looking for a different bread item for your Thanksgiving table, this would be excellent as well.  You can even treat it as a side dish for any weekday meal too.  This muffin is full of flavor and very versatile!
-Nanette

LOW CARB BROCCOLI CHEDDAR MUFFINS

Ingredients

• 4 eggs
• 90 ml unsweetened almond milk
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter melted
• 130 g cheddar
• 100 g broccoli about 1/3 a head
• 1 3/4 cup blanched almond flour 200g
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp oregano
• 1 tsp parsley
• 1/2 tsp Himalayan salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp sage powder
• 1/2 tsp celery seeds

Instructions

1. Preheat the oven to 200C/400F.
2. Mix the almond milk and apple cider vinegar in a large bowl and let sit for 5 minutes. Add the eggs and melted butter and mix.
3. Grate the cheddar cheese and thinly slice the broccoli.
4. In a bowl, combine all of the dry ingredients and mix until well incorporated.
5. Add the wet ingredients to the dry ingredients and mix. Add the broccoli and mix again. Add the cheddar cheese and mix until all of the cheese is evenly mixed in the batter.
6. Spoon the batter into 6 jumbo muffin moulds. I used silicone muffin moulds so that they wouldn't stick.
7. Bake for 30 minutes. Take out of the oven and let cool before serving. You can eat them hot or cold, just be careful when taking them out of the oven as the inside of the muffin is piping hot!!