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: 6muffins
Calories: 214kcal
Author: Erica
Ingredients
1 1/4cups120 g blanched almond flour
1/2teaspoonsalt
1/2teaspoonbaking soda
1/2teaspoonred pepper flakesplus a bit more to sprinkle on top of each muffin
3large eggs
1/2cup58 g 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 1/2 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.