Cheesy Egg Muffins
In my attempts to raise little cave kids, I’ve been making a ton of savory grain-free muffins lately. My version turned out pretty good and they LOOKED like muffins, too. So much so that Little-O actually ate one!
Servings: 6
Ingredients
- 4 large eggs
- 2 tablespoons full fat Greek yogurt
- Diamond Crystal kosher salt
- 3 tablespoons coconut flour
- ¼ teaspoon baking powder
- ½ cup shredded cheddar cheese
- Freshly ground black pepper
Instructions
- Preheat your oven to 375°F.
- Put the eggs, yogurt, and a dash of salt into a medium sized bowl and whisk it all until blended.
- Add the coconut flour and baking powder into the bowl and mix the batter until it is smooth.
- Put in the cheese and some freshly ground black pepper into the bowl and stir everything together.
- Divvy up the batter into silicone cupcake liners. If you have paper liners, line them with coconut oil so they don't stick.
- Pop the tray in the oven for approximately 20 minutes, rotating the tray halfway though the cooking time. (The muffins are done when the tops of the muffins spring back when you poke them with your finger.)
- Take the muffins out and let them cool on a cooling rack for 10 minutes. Eat right away!
Nutrition
Calories: 98kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Fiber: 1g | Sugar: 1g