Savoury Broccoli Muffins [Dairy free, Gluten free, Grains Free, Low Carb, Sugar free]
Anyone who follows my regular meal postings on Instagram (@naturallynutritiousliving) will know that I hardly ever breakfast on more than two eggs. It’s a regime I’ve followed for almost 4 years now. Always preferring a freshly made meal, my breakfast muffins are made with two eggs, just enough for a one fresh meal setting.
As with the recent savoury muffins blogged, especially the infamous Egg-protein muffins, I prefer bulking them up – with gluten free almond flour, that adds depth, with the almond flour not requiring copious amount of eggs to provide a light and spongy textured muffin, as opposed to the limp muffins that eggs and veggie or meat proteins render. Just two to three tablespoons of almond flour do the trick. I don’t use coconut flour as it requires extra eggs, defeating my 2 egg purposeful muffins.
These freshly baked and consumed broccoli muffins have a beautiful blend of sundried onions and tomatoes, seasoned with lemon pepper, Thai green chilli for a little pungency and some freshly chopped garden fresh mint. As the pictures below indicate, I finely chopped the fresh broccoli for even distribution, which worked very well instead of large florets.
A very easy and quick recipe, for just baked goodness, that may be enjoyed beyond breakfast, as a snack or a larger meal with a garden fresh salad.
2 large eggs,whisked (to make the egg mixture light and fluffy, add 2 tblsp cold water OR 2 tblsp almond milk when whisking)
2½ tblsp almond flour
¼ tsp bicarbonate of soda + ¼ tsp cream of tartar
Himalayan or Sea Salt and freshly milled black OR lemon pepper to taste
½-¾ cup broccoli (or cauliflower), finely chopped
2 tblsp sundried onions
1 tsp fresh mint, finely chopped (Optional)
2-3 pieces sundried tomatoes, cut in half
melted coconut oil for greasing the muffin tray
- Preheat a conventional oven at 180° celsius. Lightly grease 3-4 cups of a non-stick muffin tray with coconut oil.
- Wash and finely chop the broccoli or cauliflower, and set it aside.
- Add the eggs along with two tablespoons cold water (or neutral tasting sugar free almond milk) into a glass dish and whisk until the egg mixture is light and frothy.
- Now add in the almond flour, bicarbonate of soda and cream of tartar and mix to form a batter.
- Season as preferred, then add in the sundried onion and the broccoli and mix to incorporate the egg batter and vegetable mixture.
- Fill the muffin cups just above half-way through. I used an oval muffin tray, and made 3 muffins with this mixture.
- Bake in the preheated oven for 12 minutes, and do the skewer test – if it’s still wet when removed, allow the muffins to bake for a further 3 minutes.
- Remove from the oven and all the muffins to cool until they are ready to be removed from the tray.
- Serve as desired, on its own or with a side salad.