Savory Cheese Chive Muffins (Print Version)
# Ingredients:
→ Liquid Ingredients
01 -
1/4 cup milk (can use soy or regular)
02 -
4 large eggs
03 -
1 tablespoon olive oil
04 -
1 cup 2% cottage cheese (lactose-free optional)
→ Powdered Ingredients
05 -
2 teaspoons baking powder
06 -
1 1/4 cups almond flour (oat or whole wheat works too)
07 -
1/4 cup flax meal (or extra almond flour)
08 -
1 teaspoon salt
09 -
1/4 teaspoon pepper
10 -
1/4 teaspoon ground turmeric (skip if you want)
→ Extras
11 -
1/4 cup finely diced chives
12 -
1 cup shredded cheddar, split (2/3 for the mix, 1/3 for garnish)
# Instructions:
01 -
Set your oven to 180°C. Spread the almond flour on a tray and toast it for about 7-8 minutes until golden. Let it cool off completely before adding it to the mix.
02 -
Bump up the oven temperature to 200°C. Either grease your muffin tray or line it with silicone cups to make cleanup easier.
03 -
In a big bowl, beat together the eggs, cottage cheese, milk, and olive oil until they're smooth and blended.
04 -
Stir in the salt, turmeric, pepper, and baking powder. Add the diced chives and mix until it's all spread out evenly.
05 -
Gently fold the cooled almond flour and flax meal into the wet mixture with a spatula until just mixed.
06 -
Add 2/3 cup of shredded cheddar cheese to the batter, keeping the rest for sprinkling later.
07 -
Scoop the batter into the muffin tin sections. Sprinkle the top of each one with the rest of the cheddar cheese.
08 -
Pop the tray in the oven for about 15-20 minutes. They're done when they're golden and a toothpick comes out clean.
# Notes:
01 -
Keep leftovers in a sealed container in the fridge, good for up to 4 days.
02 -
Let them cool a bit before taking them out of the muffin tin for the best texture.