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Name: Keto Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Zucchini Grated (2 Packed Cups) 2 oz; Butter Melted 0.08 cup; Salt 0.04 teaspoon; Pepper 0.04 teaspoon; Egg 1; Oregano Finely Chopped 0.33 tablespoon; Baking Powder 0.17 teaspoon; Coconut Flour 0.13 cup; Cheddar Cheese Grated 0.17 cup

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INGREDIENTS

Zucchini Grated (2 Packed Cups) 2 oz
Butter Melted 0.08 cup
Salt 0.04 teaspoon
Pepper 0.04 teaspoon
Egg 1
Oregano Finely Chopped 0.33 tablespoon
Baking Powder 0.17 teaspoon
Coconut Flour 0.13 cup
Cheddar Cheese Grated 0.17 cup

INSTRUCTIONS

1. Preheat oven to 180C/355F.

2. In a mixing bowl, add the zucchini, butter, salt and pepper and mix well.

3. Add the eggs, oregano and baking powder and mix well.

4. Add the coconut flour and mix until the batter becomes thick.

5. Fold through the cheddar cheese.

6. Line the holes of a standard muffin tin with silicon cupcake molds and evenly divide the mixture between the holes. Overfill each hole creating little piles of soon to be muffins, the muffins don’t rise very much.

7. Bake for 25 minutes, until the muffins are golden.

8. Allow to cool for 5 minutes before enjoying

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.