Written by Sharvan Kumar
The recipe requires 4 eggs, 1 cup cottage cheese, 3/4 cup coconut flour, 1/4 cup heavy cream, a pinch of salt, 1 teaspoon baking soda, 2-3 teaspoons sweet corn extract (adjustable for flavor), 4 ounces shredded sharp cheddar cheese, and an optional 1 teaspoon Monk Fruit liquid sweetener.
Preheat the oven to 350°F (Fahrenheit) to ensure it’s ready for baking.
Use a 12-capacity muffin pan lined with cupcake liners, greased with avocado oil spray to prevent sticking.
Blend eggs and cottage cheese in a food processor first, then add coconut flour, salt, baking soda, and sweet corn extract, processing again.
Use a 1/4 cup measure to scoop the batter into each muffin cup, forming mounds for even baking.
Bake for 24-27 minutes until the muffins are golden brown, indicating they are fully cooked.
Cool the muffins completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months for longer preservation.
From East West Hunt