Sometimes you just want a warm bowl of chili, or something savory, with all your favorite toppings. And what's even better? Adding a savory muffin like this chili cheese muffin makes it a meal.

This savory muffin goes great with a hot bowl of anything really: soup, chili, or even with some warm marinara sauce. But it's not just for warm bowls; it makes a great side with salads, omelets, or as a snack with some fruit. Try slicing and toasting it, and then spreading some jelly or jam on it. Two of my favorites are strawberry freezer jelly or fig jam.

For choice of cheese for these muffins, I like mild cheddar cheese. Other hard cheeses will work well also, such as Parmesan or sharp cheddar, and soft cheeses also work (Jack cheese or even goat cheese, also known as Chèvre).

Warm bowls to pair with chili cheese muffins

Here are some warm bowls that pair well with these muffins:

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Chili Cheese Muffins {almond flour}

I like using a mildly sharp cheddar cheese but other hard cheeses will work well (such as Parmesan or sharp cheddar), and soft cheeses also work (Jack cheese or even goat cheese, also known as Chèvre). You can also use a mix of cheeses.

You can stash these in the freezer in a sealed container or bag, and then reheat or toast when you want one.

Servings muffins

Calories 214 kcal

Ingredients

1 ¼ cups blanched almond flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon red pepper flakes plus a bit more to sprinkle on top of each muffin
3 large eggs
½ cup shredded cheddar cheese (see recipe notes)

Instructions

1. Preheat your oven to 350°F (180°c or gas mark 4)
2. Prepare a muffin pan with six muffin liners.
3. In a food processor, pulse the almond flour, salt, baking soda, and ½ teaspoon of red pepper flakes. You can also use a bowl and whisk the ingredients together.
4. Add the eggs and cheese and pulse a few times just to blend well.
5. Bake the muffins for 25 minutes.
6. Cool and serve.