Grain Free Broccoli & Cheddar Cheese Muffins
Prep
30 mins Cook
25 mins Serves
12
30 mins Cook
25 mins Serves
12
Ingredients
10 Large eggs, beaten
150g Broccoli florets, cut into bite size pieces
150g Cheddar cheese, grated
2 tsp. Dijon mustard
40g The Groovy Food Company Organic Coconut Flour
2 tsp. Baking powder
Sea salt
White pepper
Directions:
DOWNLOAD PDF- Pre-heat the oven to gas mark 5, 200°C (180°C fan-assisted), 375°F.
- Line a 12 hole muffin tray with tulip muffin cases or muffin cases (preferably silicone ones, to prevent sticking).
- Cut the broccoli florets into bite size pieces without including too much of the stalk and set aside.
- Whisk the eggs in a mixing bowl with a hand whisk or fork. Add the Dijon mustard and season with sea salt and white pepper.
- Add the coconut flour and baking powder to the egg mixture and blend until smooth.
- Add the grated cheddar cheese and broccoli and mix all together.
- Spoon or pipe the mixture into the muffin cases and bake in a pre-heated oven for 25 minutes.
- Take out of the oven once cooked and leave to cool on a wire rack for 10 minutes.
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