Appetizers & Side Dishes
Grain-Free Protein Muffins
Prep Time: 10 min | Cook Time: 15 min | Servings: 6
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Prep Time
10 min
Cook Time
15 min
Servings
6
These muffins make a great grain-free treat for when you’re on the go and need to pack a snack, or for munching at home; whenever! Each muffin packs wholesome almond flour, flax meal and Sargento® Shredded 4 State Cheddar® Cheese for a kick of cheesy flavor along with aromatic fresh chopped thyme.
Ingredients
- 4 eggs
- 1/4 cup butter, melted
- 1/4 cup water
- 1/4 tsp. sea salt
- 1/4 cup almond flour
- 1/4 cup ground flax meal
- 1/4 tsp. baking soda
- 3/4 cup (3 oz.) Sargento® Shredded 4 State Cheddar® Cheese, divided
- 2 Tbsp. chopped fresh thyme
- 2 Tbsp. chopped smoked sun-dried tomatoes (not oil-packed)
Directions
- Place rack in middle of oven and preheat oven to 400°F.
- In medium bowl, combine eggs, butter, water and salt using a hand mixer. Sift in almond flour, flax meal and baking soda. Add 1/2 cup cheese, thyme and tomatoes, and mix well. Spoon batter into greased 6-cup muffin pan. Bake 13 minutes. Sprinkle with remaining cheese. Bake 2 minutes more.
