BROCCOLI MUFFINS

INGREDIENTS

4 eggs
90 ml unsweetened almond milk
1 tbls apple cider vinegar
2 tbls melted unsalted butter
150g grated cheddar cheese
200g almond flour
110g chopped steamed broccoli
1½ tsps baking powder
1 tsp dried oregano
2 tsps dried parsley
½ tsp Himalayan salt
½ tsp cracked black pepper
½ tsp crushed garlic powder
½ tsp celery salt

METHOD

Place the milk and the apple cider vinegar in a large glass mixing bowl, mix and leave for five minutes. When the five minutes is up, add the eggs and the melted butter and whisk the mixture. Mix all the dry ingredients together in a separate bowl and add to the egg mixture whisking until well combined. Then using a spoon stir in the chopped broccoli and cheese. Spoon the mixture evenly into a well greased six cup jumbo muffin pan. Bake on 200° C for 25 minutes. Allow the muffins to cool and store them in a glass container in the fridge.

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