Ultimate Cheesy Muffins

Ingredients:

• 6 large eggs
• 1/3 cup (80 ml) extra-virgin olive oil or melted butter
• 1/4 cup (60 ml) water
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 medium (200 g/7.1 oz) zucchini, grated
• 1 1/2 cups (170 g/6 oz) grated Cheddar cheese
• 2 medium (28 g/1 oz) jalapeño peppers, finely chopped
• 1 cup (100 g/3.5 oz) almond flour
• 1/3 cup (40 g/1.4 oz) coconut flour
• 4 tablespoons (28 g/1 oz) flax meal
• 2 teaspoons onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons gluten-free baking powder

Instructions:

1. Preheat the oven to 350°F (175°C, or gas mark 4).
2. In a bowl, crack the eggs and beat them with olive oil, water, salt, and pepper until well combined.
3. Add the grated zucchini, Cheddar cheese, chopped jalapeño peppers, almond flour, coconut flour, flax meal, onion powder, garlic powder, and gluten-free baking powder to the egg mixture. Mix thoroughly.
4. Spoon the mixture into a silicone muffin pan, filling each cavity to make 12 muffins. Alternatively, grease a regular muffin pan with a small amount of ghee.
5. Place the muffin pan in the preheated oven and bake for about 30 minutes, until the muffins are golden brown on top and set and fluffy on the inside.
6. Remove the muffins from the oven and let them cool slightly in the pan.
7. Once cooled slightly, transfer the muffins to a cooling rack to cool completely.
8. To store, place the cooled muffins in an airtight container and refrigerate for up to 5 days or freeze for longer preservation.

Enjoy these savory cheesy muffins as a delightful addition to your meal or as a satisfying snack any time of day.