Low Carb Cheese and Tomato Breakfast Muffins
These delicious savory
How to Make It
Step 1
Preheat the oven to 320 degrees Fahrenheit and line a muffin tray with 12 muffin cases.
Step 2
Finely chop the chives and add them to a mixing bowl with the ground almonds. Tear the sundried tomatoes into small pieces and add to the bowl. Add the baking soda and season generously. Stir well to combine and reserve to one side.
Step 3
Add the grated cheddar, parmesan, butter and almond milk to a food processor. Blend to combine.
Step 4
Add the eggs to the mixture and blend until completely smooth.
Step 5
Pour into a large mixing bowl and stir through the lemon juice.
Step 6
Slowly start folding the dry ingredients in to the wet batter a little at a time until well combined.
Step 7
Divide the mixture evenly between the muffin cases, filling them to the top.
Step 8
Transfer to the oven to bake for 20 minutes until golden brown on top and a skewer comes out clean.
Ingredients
- Finely Ground Almond Meal Flour by Bob’s Red Mill – 2-½ cup
- Sundried Tomatoes In Oil by Pastene – 3 pieces
- Egg – 2 medium
- Almond Milk Unsweetened by Vitasoy – 2 tablespoon
- Chives – 2 tablespoon
- Baking Soda – 1-½ tsp
- Lemon Juice Raw – 2 teaspoon
- Grated Cheese – ¾ cup
- Grated Parmesan Cheese – ¼ cup
- Butter – ⅓ cup
- Salt – ¼ teaspoon
- Black Pepper – ⅛ tsp