Low-Carb Savoury Cheese & Almond Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) .25 cup Coconut Oil 1 tbsp Extra Virgin Olive Oil .75 cup, shredded Cheddar or Colby Cheese, Low Fat 10 gram(s) bell pepper, red, sweet, raw 1 tsp Oregano, ground .25 serving Calci Boost or Calcitrim milk (Anchor) x 200ml glass 2 medium Egg, fresh, whole, raw 1 tsp Baking Powder
1. Preheat your oven to 180C. Grease a 6-muffin tin.
2. In a large mixing bowl, beat the almond flour and the liquid coconut oil together until combined.
3. Add the eggs one at a time, beating the mixture until smooth.
4. Add the teaspoon of baking powder and the dried oregano/herbs and mix well before adding the diced chilli pepper. Once that has been incorporated through the mix, add the cheese and fold in. Add a splash of the Calcitrim milk and the olive oil, as needed.
5. Using a tablespoon, divide the mix into the muffin tin. Don’t fill the muffin compartments more than 2/3 as the muffins will rise.
6. Bake in the oven for 25 minutes until golden and risen.
Serving Size: Makes 6 muffins
2. In a large mixing bowl, beat the almond flour and the liquid coconut oil together until combined.
3. Add the eggs one at a time, beating the mixture until smooth.
4. Add the teaspoon of baking powder and the dried oregano/herbs and mix well before adding the diced chilli pepper. Once that has been incorporated through the mix, add the cheese and fold in. Add a splash of the Calcitrim milk and the olive oil, as needed.
5. Using a tablespoon, divide the mix into the muffin tin. Don’t fill the muffin compartments more than 2/3 as the muffins will rise.
6. Bake in the oven for 25 minutes until golden and risen.
Serving Size: Makes 6 muffins
Nutritional Info Amount Per Serving
- Calories: 256.0
- Total Fat: 23.2 g
- Cholesterol: 57.5 mg
- Sodium: 192.4 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 2.1 g
- Protein: 9.8 g
Member Reviews