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Broccoli, Ham, and Cheese Muffins

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Total Time

50 m

Prep 20 m

Cook 30 m

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Total Time

50 m

Prep 20 m

Cook 30 m

Yield
Ingredients

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  • 8 ounce(s) turkey ham steak, cubed
  • 1 cup(s) coarsely grated sharp cheese
  • 10 ounce(s) frozen broccoli cuts
  • 6 large eggs
  • 1/4 cup(s) melted butter, or liquid coconut oil
  • 1/2 cup(s) plus 2 tablespoons full-fat milk or half & half
  • 1 tsp(s) lemon juice
  • 1/3 cup(s) plus 2 tablespoons Natural Grocers almond flour
  • 1/2 cup(s) plus 3 tablespoons tapioca starch/flour
  • 1 tbsp(s) double-acting aluminum-free baking powder
  • 1/2 tsp(s) garlic powder
  • 1/2 tsp(s) ground black pepper
  • 1/2 tsp(s) salt or Herbamare
  • 1/2 tsp(s) onion powder
  • 1/2 tsp(s) ground turmeric
  • 1 pinch crushed red pepper flakes or ground cayenne pepper, or more or less to taste- optional
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Directions
  1. Preheat oven to 350°F.
  1. Line a muffin tin with parchment muffin liners.
  1. Melt the butter.
  1. In a medium to large mixing bowl whisk together the almond flour, tapioca flour, baking powder, garlic powder, black pepper, salt/Herbamare®, onion powder, ground turmeric and crushed red pepper flakes (if using), until well-mixed.
  2. In a small mixing bowl whisk together the eggs, milk or half & half, melted butter or liquid coconut oil, and lemon juice until well-blended.
  3. Pour the liquid ingredients into the dry and whisk together until well-blended.
  1. Fold in the ham, cheese and broccoli cuts.
  1. Spoon batter into the prepared muffin cups, filling generously.
  2. Bake for 20–30 minutes until the muffins are set and firm to the touch.

NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for, and increasing the baking time as needed.

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