These may not be the prettiest low carb muffins you’ve ever seen but they certainly satisfied just as I’d hoped. I love how toasty the cheese got on top, without getting burnt. And the amount of jalapeno is definitely a matter of taste but I went for more rather than less. I love that slow burn once you’ve chewed and swallowed your bite, as the warmth of the peppers begins to take hold. But it also wasn’t overwhelming, making your mouth burn so that you couldn’t taste or feel anything else.
Although I will always have a serious love for the sweet, breakfast-y muffin, I feel like I’ve just scratched the surface here with these savory low carb muffins. I’ve just barely touched the tip of the iceberg and there is a lot more exploring to do!
- 2 cups almond flour
- 1/2 cup flax seed meal
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 1/4 cup shredded cheddar cheese, divided
- 1/3 cup pickled jalapenos, chopped fine
- 4 large eggs, lightly beaten
- 1/4 cup olive oil
- 1/4 cup almond milk
- Preheat oven to 350F and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, flax seed meal, baking powder, baking soda, xanthan gum and salt, breaking up clumps with the back of a fork. Stir in 1 cup shredded cheddar and the chopped jalapenos, stirring well to distribute evenly.
- Add the eggs, olive oil and almond milk and stir vigorously until thoroughly combined. Divide batter among prepared muffin cups and smooth the tops. Sprinkle the tops with remaining shredded cheddar.
- Bake for 22 to 24 minutes, or until the cheese on top is lightly browned and a tester inserted in the center comes out clean. Let cool in pan.