~ Cheese Muffins Recipe Inspiration
Great to have as a tasty, savoury option for lunches, and to prepare and freeze so you've done your Keto Food prep in advance. They certainly meet the standard for 'grab and go.' Take out of the freezer in the morning and they're defrosted by lunchtime. Also these are great vege smugglers and for using up any leftovers you have in the fridge,
Macros: NC 1.1g Fat 13.7 Protein 11.4g Cal 174 including the cheese and eggs. Modify the carbs for whatever else you add in.
Ingredients for 10 muffins (+more if you add in any leftovers):
100g or 1 Cup of Almond Flour*
1 teaspoon of Keto/GF Baking Powder*
2 cups Grated Cheese (1 Cup Tasty and 1 Cup Mozzarella is awesome but any cheese works)
4 Large Eggs or (4 TBS whole egg powder* mixed with 3/4 Cup water)
Any seasonings or veges that you like (clear out left overs from the fridge)
Ordering Tips: We sell the ingredients in varying sizes to make this taste sensation, and have compiled them here for your ease of ordering. To purchase, click under the ingredients field above, simply select each and add them to your cart. And should you get your delivery and go "what the heck did I get that for again?" just look at your order email; the name of this recipe will be right there to prompt you :) too easy.
1 - Preheat oven to 180 C and grease muffin trays
2 - Add 1 Cup Almond Flour and 1 teaspoon Baking Powder to a bowl, mix to combine
3 - Add the rest of the ingredients and mix together
4 - Evenly spoon into greased muffin trays
5 - Bake at 180 C for 20 minutes and check then to see if they need 5 minutes longer
6 - Leave to cool in the trays 5 minutes before removing
Serve: with butter and any fillings of your choice
Store: cool completely and store in an airtight container, in the fridge for a week, freezer for up to 3 months.