Savory Egg Flour Muffins

1Preheat your oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin with non-stick cooking spray or butter.

2In a large mixing bowl, whisk together the eggs (3 large) and milk until fully combined and slightly frothy.

3Add the melted butter to the egg mixture and whisk again until incorporated.

4In a separate bowl, sift together the all-purpose flour (1 cup), baking powder (1 teaspoon), salt (½ teaspoon), black pepper, and garlic powder (½ teaspoon).

5Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.

6Fold in the shredded cheddar cheese, grated Parmesan (¼ cup), chopped chives, and parsley evenly throughout the batter.

7Spoon the batter evenly into the prepared mini muffin cups, filling each about 3/4 full to allow room for rising.

8Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.

9Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.

10Serve warm or at room temperature as a portable breakfast or savory snack. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.