Savory Low Carb Muffins

Ingredients for 1 servings:

• 3 eggs
• 50 g Gouda, grated
• 25 g almond flour
• 1 shallot(s), finely chopped
• 1 spring onion(s), finely chopped
• 350 g vegetables (bell pepper(s), mushrooms, cauliflower, peas, corn)
• n. B. herbs
• salt and pepper
• butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for approx. 9 muffins, vegetarian and versatile

Sauté the onions in butter and then add the remaining finely chopped vegetables. Season with herbs, salt, pepper, and whatever else you like. I often use curry, cumin, and paprika, for example. Then crack the eggs and mix them with the Gouda and almond flour. This mixture is very “vegetable-y.” I like it this way, but if you don’t like it quite so concentrated, just add 2 more eggs and about 75g of Gouda and 40g of almond flour. Mix everything together, fill muffin tins, and bake in the oven at 180°C (350°F) for about 30 minutes. I used a 9-hole silicone muffin pan.