AuthorHolly CookCategoryKeto SnacksKeto Muffins Savoury Zucchini Cheese. Great for breakfast, these savory zucchini and cheese keto muffins can be made ahead of time, reheated, ready to eat.
Preheat oven to 355F.
Add the zucchini, butter, salt and pepper in a mixing bowl and mix well.
Add the baking powder, oregano and eggs and mix well.
Put the coconut flour and until the batter becomes thick, mix.
Fold through the cheddar cheese.
With silicon cupcake molds, line the holes of a standard muffin tin and between the holes, evenly divide the mixture. The muffins don’t rise very much so overfill each hole creating little piles of soon to be muffins.
Until the muffins are golden, bake for TWENTY FIVE minutes.
Before enjoying, allow to cool for FIVE minutes.
Ingredients
Directions
Preheat oven to 355F.
Add the zucchini, butter, salt and pepper in a mixing bowl and mix well.
Add the baking powder, oregano and eggs and mix well.
Put the coconut flour and until the batter becomes thick, mix.
Fold through the cheddar cheese.
With silicon cupcake molds, line the holes of a standard muffin tin and between the holes, evenly divide the mixture. The muffins don’t rise very much so overfill each hole creating little piles of soon to be muffins.
Until the muffins are golden, bake for TWENTY FIVE minutes.
Before enjoying, allow to cool for FIVE minutes.
