Preheat the oven to 180 °C (160 °C fan) and lightly grease the muffin tin with a little ghee, olive oil or avocado oil. Wash the broccoli, divide it into small florets and cook briefly until tender-crisp.
Let the broccoli cool a little and chop it smaller if needed. Whisk the eggs and cream in a bowl and season the mixture with nutmeg and salt.
Fold the grated cheddar and broccoli into the egg mixture. Stir only briefly so everything is evenly distributed.
Divide the mixture between the muffin holes and press down lightly. Bake the muffins at 180 °C for 18–20 min until golden brown and set in the middle.
Take the muffins out of the oven and let them rest briefly. That way they hold their shape better when you lift them out of the tin.
Serve the low-carb broccoli muffins warm. A green salad or a little herb quark goes well with them.
Good to know
These muffins are wonderfully uncomplicated and pleasantly savoury. They fit easily into everyday life, taste especially good warm and are easy to make ahead.
Swaps
Cheddar → goat's cheese (often stronger in flavour, so you usually need a little less) | Cream → crème fraîche (a little creamier) | Broccoli → cauliflower (similarly low in carbs, milder in flavour) | Cheddar → feta (also provides protein and calcium)
Allergens
Contains egg and milk. Usually fine for children if the muffins are baked right through; in pregnancy, likewise only eat them fully cooked.
