It’s May here in Ottawa and it actually snowed! It was cold and miserable and I was feeling frustrated by the weather and in need of some comfort food. I had a choice – drive to the store to buy something crunchy and salty and ultimately unhealthy, or make something that would satisfy me and still stay in the healthy category.
So I searched the internet and found a recipe for which I had most of the ingredients on hand.
I didn’t have zucchini, so I steamed some broccoli, chopped it finely and used that instead. I also added some cayenne for a bit of a kick, and substituted cheddar for a delicious smoked goat cheese gouda.
End result – very tasty, moist, and satisfying cheesy muffins inspired by My Keto Kitchen’s original recipe.
• 12 ounces (340g) zucchini grated (2 packed cups)
• 1/2 cup (113g) Butter melted
• 1/4 teaspoon (1.5g) Salt
• 1/4 teaspoon (1.5g) Pepper
• 6 eggs
• 2 tablespoons (6g) oregano finely chopped
• 1 teaspoon (4g) Baking Powder
• 3/4 cup (84g) coconut flour
• 1 cup (235g) Cheddar Cheese, grated
Preheat oven to 180C/355F.
In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.
Add the eggs, oregano and baking powder and mix well.
Add the coconut flour and mix until the batter becomes thick.
Mix in the cheddar cheese.
Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes.
Fill each hole approx 3/4 full as the muffins don’t rise very much.
Bake for 25 minutes or until the muffins are golden.
Allow to cool for a few minutes and serve.