Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A great grain-free 'bread' recipe, this muffin is light and eggy and would make a great breakfast muffin or lunch side. Great for those with grain or gluten intolerance.

Recipe Summary test

prep:
10 mins
cook:
13 mins
total:
23 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

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  • Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin.

  • Bake in the preheated oven until golden on top, 13 to 14 minutes.

Cook's Note:

Watch carefully while baking - nut flours burn easily.

Nutrition Facts

80 calories; protein 3.2g; carbohydrates 0.9g; fat 7.3g; cholesterol 74.6mg; sodium 129mg. Full Nutrition
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