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.
Notes
You can change up the cheese and add different herbs and spices to these. They freeze well. When defrosting, put them in the oven at 350ºF. for 10-15 minutes.
