SUNDRIED TOMATOES & ASIAGO MUFFINS
Happy New Year! With the start of a new year, we tend to start something new, a new workout plan, a new diet, a new set of something or other. For me, it’s low-carb recipes. For the next 3 months, I will be featuring recipes that are keto, paleo, and low-carb friendly. I started off making these muffins with lots of herbs then added some ingredients you’d put in a pasta. The flavours in this one are so good. Very Italian!
SUNDRIED TOMATOES & ASIAGO MUFFINS
Ingredients
- 3 cups almond flour
- ½ tsp salt
- 2 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp sun dried tomatoes diced
- 4 eggs
- ⅔ cup sour cream
- ⅔ cup asiago cheese
- ½ cup butter melted
- ½ cup parsley chopped
Instructions
- Preheat oven at 400ºF.
- In a large bowl combine almond flour, salt, baking powder, garlic powder, oregano, sun dried tomatoes, and cheese.
- In a smaller bowl melt the butter in the microwave, about 30 seconds. Add sour cream and eggs. Mix well.
- Add the wet ingredients to the dry, mix till combined. Stir in the parsley.
- Spoon into a lined muffin tin.
- Bake for 20 minutes.
- Remove from oven and let cool.
Notes
These muffins freeze well, and should be stored in the fridge. I will most likely be posting more variations of these buttery muffins but you can always change the cheese and herbs to make it your own.