Tasty, filling and sustaining, these yummy Cheddar Muffins are a high-protein, low-carbohydrate viable alternative to bread and the perfect accompaniment to soup. So perfect, that soup need no longer be relegated to starter or snack status but can sit proudly at lunch or dinner as the main event. The fact is that these bread-like Cheddar Muffins pack enough nutritional oomph to turn every veggie soup into a satisfying meal.
But don’t stop there. Their ‘breadiness' invites you to slice them through and fill them like a sandwich. They also toast beautifully - you only need to toast their cut side - before serving with scrambled eggs, creamy mushrooms, cheese and tomato or any other toast topper that takes your fancy.
I like them best of all when they’re still warm from the oven and spread with generous amounts of grass-fed butter. A veritable nutritional powerhouse of goodness, it appeals to the child in me to split them in half horizontally (like a scone), then eat the all the bottom halves before slowing-down to savour the warm, golden, crunchy, deliciousness of their cheesy toppings. If you’re craving comfort food, Cheddar Muffins can be on the table in 40 minutes - with satisfaction guaranteed.
Cheddar Muffins (Makes about 10)
Ingredients: Makes 10
75g unsalted butter, melted
150g ground almonds
50g coconut flour
2 tsp baking powder
1 tsp sea salt
1 tsp paprika
freshly ground black pepper
4 large eggs, beaten
6 tbsp diluted milk (50/50 with filtered water)
125g organic vegetarian Cheddar cheese, finely grated
30g vegetarian parmesan-style cheese, finely grated
Pre-heat the oven to 200℃ (fan) / 400℉ / Gas mark 6 and line a muffin tray with 10 large paper cases.
In a small saucepan melt the butter over a very low heat. Take the pan off the heat and allow the butter to cool slightly.
In a large bowl mix together the ground almonds, coconut flour, baking powder, salt, paprika and black pepper. Add the grated Cheddar and combine well with a fork.
Add the melted butter, the beaten eggs & the diluted milk to the dry ingredients and continue to mix everything together well with a fork until a thick batter is formed.
Spoon the batter into the muffin cases (about 65-70g mixture per muffin) - for speed I use a self-releasing ice cream scoop - then lightly press the mixture down evenly into the paper cases with the back of a fork.
Sprinkle over the grated Parmesan-style cheese, dividing it equally between the muffins and bake in the oven for 25 minutes (I turn the muffin tray around halfway through the cooking time to ensure even browning).
Best served still warm from the oven.
Whilst I recommend these muffins are served warm fresh from the oven, they do have a tendency to vexingly stick to their paper cases until they’ve gone cold. If you don’t want the hassle of scraping remnants of muffin off their paper cases with a teaspoon, use non-stick tulip wrap muffin cases instead.
Carbohydrate 7g Protein 14g - per muffin