Zucchini Pizza Muffins

Again Angela comes up with such yummy low carb, gluten free foods. I am definitely going to try this one! Each muffin only has 2 net carbs and is gluten free! How can you lose?

Course: Snack

Servings: 10 Muffins

Author: Angela Coleby

Ingredients

1 zucchini grated
4 eggs
1/4 cup 57g butter, unsalted melted
1/3 cup 38g coconut flour
1/2 cup 57g Mozzarella cheese grated
1/2 cup 57g Cheddar cheese grated
2 Spring onions chopped
8 Sun-dried tomatoes chopped
1 teaspoon Garlic powder
1 tablespoon oregano
1/4 cup water
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 200C/400F degrees.
Line a muffin tin with cases (or grease it for baking without cases)
In a bowl add the zucchini, eggs and butter and mix well.
Add the chopped green onions, sundried tomatoes, oregano, garlic powder, salt and black pepper. Combine well.
Add the coconut flour and baking powder. Stir and add the water.
Add the grated mozzarella and Cheddar cheese and mix thoroughly. If the mixture looks a bit dry and too sticky add a little bit more water.
Spoon into the muffin tin and top with grated Mozzarella cheese (optional)
Bake for 20 minutes until firm and golden.