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Cheesy Grain-Free Protein Muffins

Angela Sackett | Superhotmama

"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."
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23 m servings 80 cals
Original recipe yields 12 servings (12 muffins)

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  • Prep

  • Cook

  • Ready In

  1. Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
  2. 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.
  3. 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

Per Serving: 80 calories; 7.3 g fat; 0.9 g carbohydrates; 3.2 g protein; 75 mg cholesterol; 129 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Careful, these are addicting! They have a delicious, savory, eggy texture that makes you want to keep eating them. I'm not sensitive to gluten, but these sounded interesting and I had all the in...