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Low Carb & Ketogenic Diet Recipes

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Courgette Keto Muffins

Cheddar and Courgette Muffins

 

Cheddar and Courgette Muffins

Courgette Keto Muffins

Our Courgette Muffins with cheddar and courgette are cheesy and moist on the inside, crispy and golden on the outside. So good served warm or take to work for an easy travel lunch box staple. These Cheddar and Courgette Muffins pack hearty and sharp flavours and are very easy to adapt with leftover low carb vegetables to use up kitchen supplies as you need to.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, brunch, Lunch
Cuisine American
Servings 8 muffins
Calories 138 kcal

Ingredients
  

  • 1 medium courgette (zucchini) (approx. 250g), diced
  • 1 small red bell pepper (approx. 50 g), diced
  • 2 eggs
  • 70 g almond flour
  • 2 ½ tsp baking powder
  • 1 clove garlic crushed
  • 5 g fresh dill finely chopped
  • 45 g cheddar cheese grated
  • 45 g unsalted butter melted
  • ½ tsp turmeric powder
  • salt and pepper to season

Instructions
 

  • Prepare the vegetables, by washing and grating the courgette and dicing the pepper into 6mm (1/4 inch) squares.
  • Whisk the eggs, add the melted butter then stir to combine.
  • Add the almond flour, baking powder, turmeric powder, salt and pepper into the egg mixture then fold to combine.
  • Add the grated courgette (zucchini), cheddar cheese, chopped dill and red pepper, fold to combine.
  • Divide the batter into a buttered muffin tin (mold) to fill 3/4 of each muffin tin (mold).
  • Varying according to the size of the muffin mold, you can get approximately 8-10 muffins.
  • Bake the muffins in a preheated oven at 190˚C (375˚F) for 20 minutes.
  • Take the muffins out of the oven. Sprinkle the grated cheddar cheese on top of the muffins. Bake until it turns golden brown. Served warm or leave to cool.
Keyword breakfast muffins, cheddar cheese, courgette muffins, keto muffins, low-carb muffins, zucchini muffins
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