These addictive Parmesan muffins are excellent with eggs for brunch or served as a dinner roll.
Recipe information
Yield
makes 11
Ingredients
1 1/2 cups blanched almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon Spice Hunter Italian Seasoning
1/4 cup olive oil
3 large eggs
2 1/4 cups grated Parmesan cheese (8 ounces)
Preparation
Step 1
Preheat the oven to 350°F. Line 11 muffin cups with paper liners.
Step 2
In a large bowl, combine the almond flour, salt, baking soda, and Italian seasoning. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the Parmesan.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.
Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.
ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
