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WHITE CHEDDAR ZUCCHINI MUFFINS {LOW CARB}
Ingredients
- ▢ 1¼ cup almond flour
- ▢ 3 large eggs
- ▢ ½ teaspoon baking soda
- ▢ ¼ teaspoon coarse salt*
- ▢ ¼ teaspoon black pepper
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ 1 cup + 1 Tbsp shredded cheddar cheese
- ▢ 1 cup shredded and squeezed zucchini (½ a large zucchini or 1 small zucchini)
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Directions
- Preheat oven to 350°F.
- Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 cup cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter.
- Spoon the batter into a lined muffin tin about ¾ full. Top with the extra 1 tablespoon cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.
- After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.
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