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: 6 muffins
Calories: 214kcal
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.
Nutrition
Serving: 1muffin | Calories: 214kcal | Carbohydrates: 6g | Protein: 11g | Fat: 18g | Fiber: 3g
