½ cup coconut flour
2 tbsp sugar
½ tbsp baking powder
½ tsp kosher salt
2 tsp chili powder
3 large eggs, lightly beaten
½ cup milk
¼ cup canola oil
2 tbsp Cottage Cheese
2 chopped green onions
1 canned chipotle peppers, chopped
1
Preheat oven to 325°F.
2
Coat 16 mini-muffin cups with cooking spray.
3
Whisk together coconut flour, sugar, baking powder, salt and chili powder in a medium-size bowl.
4
In a separate bowl, combine eggs, milk, oil and cottage cheese.
5
Add to dry ingredients and stir until well combined. Stir in cheese, green onion and chipotle peppers. Divide batter evenly among muffin cups. Baked at 325°F for 25 minutes (be careful not to burn.)
Ingredients
½ cup coconut flour
2 tbsp sugar
½ tbsp baking powder
½ tsp kosher salt
2 tsp chili powder
3 large eggs, lightly beaten
½ cup milk
¼ cup canola oil
2 tbsp Cottage Cheese
2 chopped green onions
1 canned chipotle peppers, chopped