MINI GLUTEN-FREE BROCCOLI CHEESE MUFFINS

 

Ingredients

• 1 large egg, at room temperature
• 1 cup milk, plant-based or dairy
• ¼ cup butter, melted and cooled
• 2 cups almond flour finely ground
• 1 tablespoon baking powder, gluten-free if necessary
• ½ teaspoon onion powder, or ¼ teaspoon garlic powder
• ½ teaspoon dry mustard
• ½ teaspoon sea salt or Kosher salt
• 1 cup sharp cheddar cheese
• 1 cup raw shredded broccoli florets

Instructions

• Preheat oven to 375°F. and line a 24 cup mini muffin tin with paper liners.
• Whisk egg in a small bowl and combine with milk and melted and cooled butter.
• In a medium bowl, whisk almond flour, baking powder, onion powder, dry mustard, and sea salt.
• Add wet ingredients to dry ingredients and stir until just combined.
• Gently fold in broccoli florets and grated cheese.
• Divide batter evenly into a muffin cups and bake for 17 - 19 minutes.

Notes

I use a 24-cavity muffin tin and line it with  paper muffin liners for this recipe. Gluten-free baked goods often stick to the pan, so either grease the muffin tin very well, or use liners.

Melt the butter and let it cool before adding to the egg so you don't end up with scrambled eggs!

Cut the broccoli florets into small pieces with a sharp knife. Save the stalks for another use, like stir fry or coleslaw.

A small cookie scoop works well for filling mini muffin cups.