Chorizo Kale Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 234.1
  • Total Fat: 17.5 g
  • Cholesterol: 129.1 mg
  • Sodium: 598.8 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 13.1 g

View full nutritional breakdown of Chorizo Kale Muffins calories by ingredient


Introduction

Low Carb and Delicious Low Carb and Delicious
Number of Servings: 12

Ingredients

    8 oz Chorizo, pork and beef, cooked and drained
    Great Value Chopped Kale, frozen 12 oz bag, blanched
    2 tbsp chopped Onions, diced
    1 pepper Jalapeno Peppers, diced
    3 medium Mushrooms, diced
    1 Medium Tomatoes, Roma, diced
    1 cup Libbys 100% pure pumpkin, canned
    5 serving 1 Egg- large, fresh
    8 oz Pimento Cheese
    2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
    3 tbsp Heavy Whipping Cream
    .25 cup Parmesan Cheese, grated
    2 tbsp Now Psyllium Husk Powder
    0.25 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
    .25 tsp Pepper, black
    .25 tsp Garlic powder
    .25 tsp Onion powder

Directions

Blanch the kale, onion, jalapeņo and mushroom. Remove from boiling water and put in colander to drain. Mix the pumpkin, eggs, and pimento cheese. Add remaining ingredients. Squeeze any remaining moisture out of kale mixture and add to batter. Line 24 muffin cups with liners and fill 3/4 of the way up. Bake at 20-25 minutes at 350 degrees until set.

Serving Size: 2 Muffins