Jeri Mills M.D.

Low Carb, GF Cheddar Muffins

Jeri’s Low Carb, Gluten Free Cheddar Muffins
2 1/2 cups almond flour
2 tablespoons finely grated parmesan cheese
4 ounces extra sharp cheddar finely grated
1 teaspoon baking soda
¼ teaspoon salt
2 Tablespoons butter plus more for pan
1 cup plain Fage Greek yogurt at least 2% fat (I used 5%)
3 jumbo eggs (or 4 large)
Optional: ½ teaspoon chili powder and 1 small onion minced and sauteed
Preheat oven to 350°
Generously coat the inside of 12 regular size NON-STICK
muffin tins with butter (OR 3 dozen MINI muffins)
In a large bowl mix melted butter, eggs, yogurt and salt till
fluffy. (I used an electric hand mixer) Mix in the 1 cup of
the almond flour and the baking soda. Fold in the rest of the
almond flour. Fold in the cheese.
Spoon into prepared pan
Bake 20-30 min (note: the almond flour makes it look brown on the outside before it’s done so check with a tooth pick) (OR Mini muffins bake 10-20 minutes. Note- they won’t be as brown on top as the large ones. Be careful not to overcook the tiny ones.)
Allow to cool for a minute, then gently rotate the muffins to
be sure they don’t stick. Allow to cool for 2 more minutes
then turn out onto a plate.
Wonderful warm. Refrigerate or freeze leftovers.