Here are some gluten free and grain free muffins to go along with the Low and Slow Beef Chipotle Chili! A few months ago I was looking for a grain free option that would taste like cornbread. A google search brought me to a low carb blog (which looks like it has been dormant for a while) and a recipe for Green Onion Cornbread. I tried the recipe as is but thought that I would like it better with a few modifications. The result is this recipe.
Continue reading after the jump...
Cheddar and Green Onion Almond Flour Muffins:
(makes 12 muffins)
- 2 Cups of Almond Flour
- 2 Green Onions (chopped)
- 1 Cup of Extra Sharp Cheddar (grated)
- 2 Extra Large Eggs
- 2 Tablespoons of Butter (melted)
- 1/4 Cup Sour Cream
- 1 Tablespoon of Raw Honey
- 2 Tablespoons of Water
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Sea Salt
- 1/4 Teaspoon White Pepper
Take out eggs. Grate Cheese. Chop green onions. Set aside.
Take a large mixing bowl and add the eggs, melted butter, sour cream and green onion.
Measure out baking powder, salt, pepper and honey.
Add to the mixing bowl and mix with a fork.
Next add the almond flour and the cheese. Fold in with the fork.
Spoon mixture into a lined muffin pan.
Repeat until batter is gone. (Should make 12)
And into the preheated 350 degree oven. Bake for 25 minute or so until tops are golden brown.
These muffins are best enjoyed warm.
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I submitted this recipe to Simple Lives Thursday, check it out for other recipes from real food bloggers.
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