About
A snack or part of a savory breakfast; these broccoli cheddar muffins taste just like you want them to with minimal egg flavor. Bake them straight in the pan so the muffins gain a golden brown edge to hold in all that chopped broccoli. They’re nutritious and delicious!
Ingredients
- 3 large raw egg
- ¼ cup heavy cream
- 2 tablespoon butter, salted
- 5 ounce broccoli frozen unprepared
- ½ cup, shredded cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, ground
- 1 cup almond flour
- ½ teaspoon baking powder
Instructions
- Preheat an oven to 350 degrees. In a mixing bowl, whisk together the eggs and cream. Melt the butter and whisk it in 3-4 additions so the butter doesn’t cook the egg.
- Finely chopped THAWED broccoli and whisk it in with the cheddar cheese. Stir in the salt and pepper as well.
- Finally, whisk in the remaining almond flour and baking powder.
- Spoon the batter into a 6-ct muffin tray that has been lightly sprayed with pan spray – no paper liners needed.
- Bake the tray for 20 minutes. Then, reduce the oven temp to 325 degrees and bake for an additional 10 minutes. Allow to cool for 5 minutes before removing from the tray.
Nutrition Facts
- Servings: 6
- Calories: 257.9kcal/1079.0kJ (per serving)
- Fat: 22.7g (per serving)
- Carbs: 5.8g (per serving)
- Protein: 10.2g (per serving)
