I said I needed to make a savory squash muffin so I did it! I’m really happy with how they turned out too. I don’t think I’ve ever made a savory bread but now that I have I might have to attempt a keto version of Red Lobster’s rolls. I made these mostly for Jeff but once I’m not on straight carnivore I’ll be making them again for myself!
Ingredients
2 Cups Almond Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 tsp Oregano
1 tsp Rosemary
1/2 tsp Onion Powder
1/4 tsp Ground Black Pepper
1 1/4 Cups Shredded Cheddar
2 Eggs
1/4 Cup Melted Butter
1/2 Cup Unsweetened Almond Milk
1 Cup Shredded Squash
Directions
Preheat oven to 375. Mix all dry ingredients together, including shredded cheddar. In a different bowl, beat eggs, butter and almond milk together. Then add the squash to the liquid mixture along with the dry ingredients and mix until combined well. Saturate muffin pan well with butter or avocado oil. Pour the batter in each muffin cup evenly along the muffin pan. Make sure they’re all pretty level or they’ll bake unevenly. Bake for 25 minutes, once they’re done wait for them to cool completely before devouring. Enjoy!
