Cheddar Jalapeno Muffins (Low Carb and Gluten-Free)

Cheddar Jalapeno Muffins (Low Carb and Gluten-Free) is a morn meal that serves 12. One serving contains 254 calories, 10g of protein, and 22g of fat. For 78 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 39 people have tried and liked this recipe. It is a good option if you're following a gluten free and fodmap friendly diet. It is brought to you by All Day I Dream About Food. A mixture of almond flour, shredded cheddar cheese, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 36%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Cheddar Jalapeno Muffins (Low Carb and Gluten-Free), Gluten-Free Jalapeño Cheddar Cornbread Muffins, and Jalapeno Popper Cauliflower Casserole (Low Carb and Gluten Free).

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F and line a muffin tin with paper liners. In a large bowl, whisk together almond flour, flax seed meal, baking powder, baking soda, xanthan gum and salt, breaking up clumps with the back of a fork. Stir in 1 cup shredded cheddar and the chopped jalapenos, stirring well to distribute evenly. Add the eggs, olive oil and almond milk and stir vigorously until thoroughly combined. Divide batter among prepared muffin cups and smooth the tops. Sprinkle the tops with remaining shredded cheddar. Bake for 22 to 24 minutes, or until the cheese on top is lightly browned and a tester inserted in the center comes out clean. Let cool in pan. Serves 12. Each serving has 6.3 g of carbs and 3.3 g of fiber. Total NET CARBS = 3 g. Share340 Tweet Pin10K Stumble1 Yum136

 

Step by step:

1. Preheat oven to 350F and line a muffin tin with paper liners.

2. In a large bowl, whisk together almond flour, flax seed meal, baking powder, baking soda, xanthan gum and salt, breaking up clumps with the back of a fork. Stir in 1 cup shredded cheddar and the chopped jalapenos, stirring well to distribute evenly.

3. Add the eggs, olive oil and almond milk and stir vigorously until thoroughly combined. Divide batter among prepared muffin cups and smooth the tops. Sprinkle the tops with remaining shredded cheddar.

4. Bake for 22 to 24 minutes, or until the cheese on top is lightly browned and a tester inserted in the center comes out clean.

5. Let cool in pan.

6. Serves 1

7. Each serving has 6.3 g of carbs and 3.3 g of fiber. Total NET CARBS = 3 g.

8. Share340

9. Tweet

10. Pin10K

11. Stumble1

12. Yum136

Nutrition Information:

covered percent of daily need