Egg and Cottage Cheese Muffins with Chickpea Flour

Ingredients:

1 cup (210 g) cottage cheese (full fat)

4 eggs

1/4 cup (30 g) chickpea flour (can be replaced with all-purpose flour)

1 ½ cups (150 g) almond flour

1 teaspoon baking powder

1/4 cup milk

3/4 cup grated cheddar cheese

1 cup (100 g) finely chopped steamed broccoli florets

Directions:

1. Preheat oven to 200 °C.

2. Line cupcake cases with baking paper (9 cupcakes).

3. Steam the broccoli florets and stems. Then rinse with cold water, squeeze out excess water with a clean kitchen towel, and chop finely. You will need 1 cup chopped broccoli for this recipe.

4. In a large bowl, whisk together the cottage cheese, eggs, and milk.

5. Add the chickpea flour, almond flour, and baking powder. Mix well.

6. Then add 1/2 cup of shredded cheddar cheese and the steamed, chopped broccoli florets. Mix well.

7. Spoon the mixture into 9 prepared cupcake cases. Sprinkle the remaining 1/4 cup of cheese on top of the cupcakes.

8. Place in the oven and bake for 25–30 minutes. Then remove from the oven and cool on a wire rack.

Yield: 9 cupcakes

Recipe: heynutritionlady.com