Cheese and Herb Muffins


February 24, 2017

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Insanely delicious low carb muffins that freeze like a dream. It's worth making a double!

This recipe comes from the Real Meal Revolution "Raising Superheroes" recipe book by Prof Tim Noakes, Jonno Proudfoot and Bridget Surettes. THANK YOU!

  • Yields: 12 muffins


1 1/2 cups almond flour (almond meal)

1/2 cup coconut flour

2 tsp baking powder

2 tbsp fresh herbs, chopped

2 cups cheese, grated

2 spring onions, sliced

3 eggs

3 cup Greek yoghurt

75 g butter, melted

Parmesan cheese


Pre-heat the oven to 180°C.

Lightly grease 12 silicon muffin cups, or line with paper cases.

Sieve the almond flour, coconut flour and baking powder into a bowl then stir in the herbs, cheese and spring onions.

In a separate bowl whisk together the eggs, yoghurt and melted butter.

Mix the wet and dry ingredients together.

Spoon the mixture into the muffin cups and sprinkle with the Parmesan cheese.

Bake for 30 minutes until cooked.

Use any herbs you have available - rosemary, parsley, coriander, basil. A mixture is awesome. Or used dried herbs.


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