Cheese oregano muffins

Ingredients for 16 muffins:

150 g almond meal

80 g flaxseed meal

2 tsp baking powder

1 tsp salt

2 eggs

50 g coconut butter

150 g pureed zucchini (approx. 1 medium zucchini)

100 g grated Emmentaler cheese + a little extra for deco

1-2 dl water

2 tsp oregano

1/4 tsp nutmeg

pepper to taste

Instructions:

Pre-heat oven to 180°C.

Fill a saucepan with water and bring to a boil. Add zucchini (also cut in pieces if it doesn't fit) and boil for approx. 10 min or until soft. Puree in a blender or your preferred tool. Set aside to cool.

Melt the coconut butter in a bowl and set aside to cool slightly.

Meanwhile, combine all dry ingredients (except the cheese) in a separate bowl and stir to combine.

Add cheese and stir.

Add the eggs and the pureed zucchini to the coconut butter and whisk until combined. Pour the mixture into the dry ingredients and stir until the batter is smooth. Slowly add water as you combine, making sure the batter doesn't get too wet. Maximum 2 dl, 1 dl for a drier consistency.

Line a muffin pan with paper muffin cups, fill each cup with approx. 1 Tbsp of batter and sprinkle with the extra Emmental cheese.

Bake in oven for approx. 25-30 min.