SUNDRIED TOMATOES & ASIAGO MUFFINS

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

SUNDRIED TOMATOES & ASIAGO MUFFINS

Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Italian
Servings 12 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
  • cup sour cream
  • 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.


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