Cheesy Grain-Free Protein Muffins

A great grain-free ‘bread’ recipe, this muffin is light and eggy and would make a great breakfast muffin or lunch side. Great for those with grain or gluten intolerance.



Step: 1

Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.

Step: 2

Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin.

Step: 3

Bake in the preheated oven until golden on top, 13 to 14 minutes.


Per Serving: 80 calories; protein 3.2g; carbohydrates 0.9g; fat 7.3g; cholesterol 74.6mg; sodium 129mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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