ROSEMARY PARMESAN HERB MUFFINS

I’ve been testing low-carb recipes lately. If you’re someone who wants to do a low-carb diet but really misses having something like bread with your meals, then these muffins are for you. What I love most about them is how many things you can do with them. I have them for breakfast at work, a snack on the go. They could also be a side, like a biscuit with your meat and veggies.

ROSEMARY PARMESAN HERB MUFFINS
Ingredients
- 3 cup almond flour
- ½ tsp salt
- 2 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp herbs en Provence
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- ¼ cup fresh parsley chopped
- 1 tsp lemon zest
- 4 eggs
- ⅔ cup sour cream
- ⅔ cup parmesan cheese
- ½ cup butter melted
Instructions
- Preheat oven at 400°F.
- In a large bowl combine almond flour, salt, baking powder, garlic powder, herbs en provence, and cheese.
- In a smaller bowl melt the butter in the microwave, about 30 seconds. Add eggs and sour cream. Mix well.
- Add the wet ingredients to the dry, mix till combined.
- Add fresh herbs and lemon zest. Mix well.
- Spoon into a lined muffin tin.
- Bake for 20 minutes.
- Remove from oven and let cool.