Bacon & Cheddar Cornless Muffins
Easy · 12 ingredients — shared from Reciquest
6 servings · Easy
Ingredients
- 5 Tbsp butter
- 1 Tbsp bacon grease
- 1 cup superfine blanched almond flour
- 1/3 cup shredded sharp cheddar cheese
- 1/3 cup unsweetened almond milk
- 2 Tbsp coconut flour
- 1 Tbsp Splenda
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp xanthan gum
- 2 large eggs
- 2 tbsp chopped cooked bacon
Instructions
- Preheat the oven to 375*F. Grease or line 6 cups of a standard-size 12-well muffin tin.
- Combine the butter and bacon grease in a medium-sized microwave-safe bowl. MIcrowave on high for 30 seconds, or until melted. Add the almond flour, cheddar cheese, almond milk, coconut flour, sweetener, baking powder, salt, xanthan gum, and eggs and mix well.
- Spoon the batter into the muffin cups, filling them about two-thirds full. Sprinkle the bacon evenly over the tops of the batter. Bake for 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the pan from the oven and let cool on a wire rack for about 10 minutes before removing the muffins. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- To reheat, microwave on high for 30 seconds.
Tags: pepperplate-import