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<\/p>\nFlourless Savory Cheddar Zucchini Muffins<\/p>\n
<\/p>\n
1\u00c2\u00bc C. almond flour<\/p>\n
3 large eggs<\/p>\n
\u00c2\u00bd tsp. baking soda<\/p>\n
\u00c2\u00bc tsp. coarse salt<\/p>\n
\u00c2\u00bc tsp. black pepper<\/p>\n
\u00c2\u00bc tsp. onion powder<\/p>\n
1\/8 tsp. garlic powder<\/p>\n
1 C. + 1 T. shredded cheddar cheese<\/p>\n
1 C. shredded and squeezed zucchini (1\/2 a large zucchini or 1 small zucchini)<\/p>\n
<\/p>\n
Preheat oven to 350\u00c2\u00b0F. \u00c2\u00a0Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3\/4 full. Top with the extra 1 T. cheese. Bake at 350\u00c2\u00b0F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean. \u00c2\u00a0After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm. \u00c2\u00a0Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.<\/p>\n
<\/p>\n
Yield: 8 Muffins<\/p>\n
Calories: 196<\/p>\n
Protein: 10g<\/p>\n
Fat: 15g<\/p>\n","protected":false},"excerpt":{"rendered":"
Flourless Savory Cheddar Zucchini Muffins 1\u00c2\u00bc C. almond flour 3 large eggs \u00c2\u00bd tsp. baking soda \u00c2\u00bc tsp. coarse salt \u00c2\u00bc tsp. black pepper \u00c2\u00bc tsp. onion powder 1\/8 tsp. garlic powder 1 C. + 1 T. shredded cheddar cheese 1 C. shredded and squeezed zucchini (1\/2 a large zucchini or 1 small zucchini) Preheat oven to 350\u00c2\u00b0F. \u00c2\u00a0Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse…<\/p>\n