I’ve have told this story before…
…Talking about Muffins…. I have an affinity to the word ‘Muffin’ – It was the endearing nickname my father gave me. Probably because at certain times in my childhood I resembled a muffin – But that was before I embarked on my low-carb lifestyle, and I haven’t resembled a muffin ever since.
Savoury Muffins are a kind of mini crustless quiche made in a muffin pan. The great thing about these is you can let your creativity run wild with you, using all kinds of leftover ingredients (or specially prepared ones) to create wonderfully tasty bite-sized appetisers / snacks / canapés / nibbles or whatever you want to call them. They are easy and simple to make and almost impossible to make a mess of.
These are spinach and cheesy muffins
SPINACH AND CHEESE MUFFINS
Savoury Muffins are a kind of mini crustless quiche made in a muffin pan. The great thing about these is you can let your creativity run wild with you, using all kinds of leftover ingredients (or specially prepared ones) to create wonderfully tasty bite-sized appetisers / snacks / canapés / nibbles or whatever you want to call them. They are easy and simple to make and almost impossible to make a mess of…
6
servings50
minutesIngredients
2 Large Eggs
50 g Almond Flour
85 g Grated Mature Cheddar
50 g Chopped Baby Spinat
40 g Greek yoghurt
1 tsp Baking Powder
1/2 tsp Garlic Powder
1/2 tsp Onion powder
Method
- Preheat the oven 170 C
- Grease 6 silicone muffin or paper cup cake forms.
- Beat the eggs in a food processor or with a handheld electric mixer until frothy and pale in colour (2 minutes).
- Add the almond flour, grated cheddar, Greek yoghurt, baking powder, garlic and onion powder and mix until well-combined.
- Carefully fold the spinach under the batter.
- Fill the batter into the 6 silicone or paper muffin forms.
- Bake for 25-30 minutes until golden and baked through.
Notes
- MACROS per muffin: 2.1g Carbs – 10.6g Fat – 8g Protein – 138 Calories
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