Savory Cheddar Muffins

These are possbly the most flavorful muffins I have ever made! They are reminiscent of cornbread, depiste the fact that they are made without any cornmeal. When I was making these I realized that I was out of butter and used some melted bacon fat instead. The bacon fat is what has made the world of difference in flavor! They are both keto and gluten free.

Any morning that I fry up some bacon, I cook it low and slow in order to render out the fat and make my bacon nice and crispy. I sometimes strain and collect the fat in a jar. I keep it in the fridge for future use. I don’t use it often, but sometimes will add a little when cooking for a smoky flavor.

I sometimes collect bacon fat in a jar. Super easy to collect and it’s free if you already cook bacon!

I also used Greek yogurt because I always have it on hand, however you can easily sub that for sour cream.It helps create a moist texture for the muffin. Nobody likes a dry muffin!

I consider it a blank slate recipe. Instead of cheddar, you might want to try a different cheese like gruyere, feta or parmesan. Add some herbs to it, scallions or chives. Some diced ham or sausage might be nice too. I think that the sky is the limit with a little imagination.

Perfect alongside breakfast, lunch or dinner. These are ready to bake in about 10 minutes and it makes 12 muffins.

Ingredients:

2 cups of super fine almond flour

3 eggs

1/2 cup of Greek yogurt (or sour cream)

4 tbsp of melted bacon fat (or butter)

1 tbsp baking powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp ground pepper

1/2 tsp of salt

3/4 cup of shredded cheddar

Directions:

Preheat the oven to 450 F.

In a medium bowl, mix all of your dry ingredients. In a small bowl, whisk together the eggs and yogurt. Then drizzle in the melted bacon fat (or butter) while whishking. I add a little at a time because I don’t want to accidentally scramble the eggs. Combine the two and then fold in your shredded cheese.

Spoon the mixture into a greased muffin pan. Bake for 10 -12 minutes. Let cool for a few minutes and remove them from the pan. Place them on a cooling rack. You can store them at room temperature in an air tight container if you will eat them within three days. Otherwise, keep the in the fridge and warm them up.

They are the perfect accompanimet to any meal!

Kali Oreksi!

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