Cupcakes and Muffins

Cheese Muffins (low-carb and gluten-free)



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 minsCook: 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


  1. 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.
  2. Mix all ingredients together well, then separate among the patty pans.
  3. Cook for fifteen minutes, then serve/turn out to cool.

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