Go Back
SUNDRIED TOMATOES & ASIAGO MUFFINS

SUNDRIED TOMATOES & ASIAGO MUFFINS

Print Recipe Pin Recipe
Servings: 12 muffins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Preheat oven at 400ºF.
  2. In a large bowl combine almond flour, salt, baking powder, garlic powder, oregano, sun dried tomatoes, and cheese.
  3. In a smaller bowl melt the butter in the microwave, about 30 seconds. Add sour cream and eggs. Mix well.
  4. Add the wet ingredients to the dry, mix till combined. Stir in the parsley.
  5. Spoon into a lined muffin tin.
  6. Bake for 20 minutes.
  7. 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.