Broccoli Muffins are so easy to cook. They are low in carb but contains enough fiber and fat to make you feel full. I usually make them when I’m in the Ketogenic or low carb diet.

Ingredients | Servings: 2

frozen broccolis (or fresh if you have)
200g/7oz pancetta
20g/0.8oz cream
80g/3oz small cubs of mozzarella
4 Eggs
1 clove of Garlic
1 teaspoon Turmeric
Half of a Chilly
salt to taste
ground black pepper to taste
80g/3oz small cubs of Provola or Chedar cheese
Extravirgin Olive Oil

preparation

1- In a pan add chopped Garlic and Chilly, stir for 1 min on medium heat
2- Add turmeric and salt
3- Add pancetta and stir for 2 mins till its fat melts
4- Add the broccolis and stir till they become soft about 15mins

5- Put aside the broccoli to cool down
6- In a jug add 4 eggs with cream

The usage of jug is only because it’s easier to pour the mix into the muffin’s molds

7- Add salt and black pepper and mix them well
8- Cut in small cubes both cheeses (but don’t mix them)

9- In muffin tray first add a bit of oil on each cup, then distribute evenly the broccoli mix in them
10- Pour the mix of cream and eggs evenly then add cubes of mozzarella cheese

11- Add the other cheese on top, this is because it’s dry so will create a nice crust on top!
12- Place it in the owen on 180°C (356°F) for about 15mins. the last 4 mins better to be grill to have crust

Remove the muffins when they gain a nice color and a good crust on top. Let them rest for 5 mins before serving

Broccoli muffins are ready to serve! (they are great with salad & tomato)

Enjoy! 🙂

Summary
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Recipe Name
Broccoli Muffins
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