Appetizers & Snacks
Baked Broccoli Muffins
Fluffy broccoli and chicken sausage muffins baked without flour or starch. A low-carb snack, rich in fiber and protein.
Servings
6 muffins
Active time
45 min
Calories
106 kcal
/ 100 g
Protein
7 g
/ 100 g
Nutritional values / 100 g
106 kcal
Calories
7 g
Protein
6 g
Carbs
6 g
Fat
Ingredients
- 182 g — broccoli
- 166 g — chicken sausage (mici)
- 45 g — garlic (3 cloves, 15 g each)
- 60 g — tomatoes
- 5 g — fresh dill
- 0.1 g — black pepper
- to taste — salt
Preparation
I broke the broccoli into small florets and boiled them for about 5 minutes in salted water with a bay leaf, then mashed them with a fork (for a smoother texture you can blend them). I added the chicken sausage paste, crushed garlic, finely chopped dill, and seasoned with black pepper and salt to taste. I filled the muffin molds with a spoon and decorated with tomato slices. I baked the muffins for about 30 minutes at 200°C until lightly golden on top. Enjoy!
Notes
1. This recipe is low carb — the dish contains no flour or starch to bind the mixture.
2. The dish contains fiber from vegetables.
3. Since I don't like broccoli at all, the chicken sausage gives these muffins a wonderful flavor. Enjoy!
Recipe in pictures
