Step 1

Heat your oven to 200°C / 400°F.

Step 2

Line 9 muffin tins with parchment muffin liners, or squares of parchment paper.

Step 3

If you don't already have steamed broccoli on hand, start by lightly steaming some broccoli florets and stems. Rinse in cold water, squeeze out the moisture with a clean kitchen towel, and finely chop the broccoli. You should have 1 cup of chopped broccoli for this recipe.

Step 4

In a large bowl, whisk together 1 cup cottage cheese, 4 eggs, and 1/4 cup milk.

Step 5

Add 1/4 cup chickpea flour, 1 1/2 cups almond meal, and 1 tsp baking power and mix well.

Step 6

Now add 1/2 cup of grated cheddar cheese, and 1 cup finely chopped steamed broccoli florets.

Step 7

Spoon into 9 prepared muffin cups. Sprinkle the tops the muffins with remaining 1/4 cup of cheese.

Step 8

Set in the oven and bake for 25 - 30 minutes, until the tops are golden and puffy. Remove from the oven and cool on a wire rack.