These savoury zucchini and cheese muffins are a tasty low carb snack, which can be nice for breakfast and may be made forward of time to reheated anytime.

Elements

• 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 nicely included and clean. Add 1 cup of the cheese and the zucchini. Stir till every thing is evenly included.

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