Low-Carb Savoury Cheese & Almond Muffins
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Low-Carb Savoury Cheese & Almond Muffins calories by ingredient
Introduction
Could add in diced bacon or ham to these, even grated zucchini or carrot. Could add in diced bacon or ham to these, even grated zucchini or carrot.Number of Servings: 6
Ingredients
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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
Tips
This mixture can be a little dry, so add in extra liquid/oil as needed.
Directions
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