Difference between revisions of "Gluten-free Muffin"
(Created page with "← breakfast<br> Inspired by [http://healthyindulgences.net/2008/05/im-lovin-it-the-healthy-egg-mcmuffin/ this recipe]<br> '''Ingredients'''<br> 1/4 cup (half a stick) bu...") |
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| − | + | All Credit Goes to: Lauren Benning [http://healthyindulgences.net/2008/05/im-lovin-it-the-healthy-egg-mcmuffin/ here]<br> | |
'''Ingredients'''<br> | '''Ingredients'''<br> | ||
1/4 cup (half a stick) butter, melted | 1/4 cup (half a stick) butter, melted | ||
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Latest revision as of 19:36, 27 January 2022
← breakfast
All Credit Goes to: Lauren Benning here
Ingredients
1/4 cup (half a stick) butter, melted
1/3 cup coconut flour
4 eggs
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon aluminum-free baking powder
1/2-3/4 cup sharp cheddar cheese, finely grated
Instructions
Preheat oven to 400 degrees Fahrenheit.
Beat together eggs, butter, salt, pepper, and garlic powder. Add coconut flour and baking powder, whisking into the batter until there are no lumps. Stir in the cheese. Spoon batter into 5 buttered ramekins. Bake for 15 minutes or until firm. Let cool completely before cutting into. For best results, make these the night before you plan on eating them. Store in the fridge.
~4g net carbs per muffin
