I want to welcome everybody to a brand new year, the year 2013. Congratulations, we made it past the mayan’s countdown and past all the other possible apocalypses! Touch wood – of course. And this is also a year for my family to be buying new things and getting rid of the old in preparation for moving out. So in honour of this s I decided to cook a low-carb, healthy, savoury snack – cheese muffins. Of course after wolfing down party foods yesterday I was determined to keep sugar and flour out of it, so I hunted down a quick, low-carb recipe for these tasty little things, and boy was it easy.
Adapted from Ndelacourt’s
Low Carb/Gluten Free Cheddar Cheese Muffins
Makes: 9, Prep: under 5 mins, Cook: 15 mins
- 4 eggs
- 1/4 c butter, melted
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/3 c sifted coconut flour
- 1/4 tsp baking powder
- 1/2 cup grated parmesan
- Preheat oven to 190°C, and prepare a cupcake tray with patty pans. I recommend greasing them with olive oil spray to prevent the batter from sticking as it cooks.
- Mix all ingredients together well, then separate among the patty pans.
- Cook for fifteen minutes, then serve/turn out to cool.