Another Sunday, another weeks worth of baking to produce! As we have just run out of Local Honey and Coconut Sugar I needed something savoury to bake for Husbean’s lunch box. Enter Savoury Cheese Muffins, packed with Veges and a Cream Cheese centre!
Grain & Gluten Free, Sugar Free – these quick and tasty muffins are delicious served hot or cold X
For 10 Savoury mini muffins you will need:
1/2 Celery Stalk – Finely Chopped
1/2 Onion – Finely Chopped
1/2 Carrot – Finely Grated
3 Garlic Cloves – Crushed, Peeled, Diced
2 Tbsp Finely Grated Cheese
1 1/2 Tbsp Coconut Flour
1 1/2 Tbsp Almond Meal
1 Tbsp Ground Flaxseed (Linseed)
Himalayan Salt and Pepper to taste
4 Free Range Eggs – Beaten
10 tsp Cream Cheese
Quite simply add your Veges, Grated Cheese, Parsley and a generous amount of Himalayan Salt and Pepper into a bowl. Next add your Coconut Flour, Almond Meal and Ground Flaxseed and stir well to combine. Finally add your eggs and whisk it all together.
Pop a Tablespoon of the Muffin Mixture into a Muffin Mould, followed by a teaspoon of Cream Cheese and then another Tablespoon of Muffin Mixture to cover the Cream Cheese. Repeat with the rest of the Muffin Moulds and then bake at 180°c for 15 minutes. You must try one hot out of the oven, then pop the rest onto a wire rack to cool.