Cheese and Herb Muffins

by | Nov 6, 2015 | 4 comments

Perfect for breakfast, lunch or an easy snack option.

Yields1 ServingDifficultyBeginner
 1 1/4 cup Blanched almond meal
 1/4 cup Organic butter, melted
 4 Mushrooms, diced
 3 Thyme sprigs, stems removed
 3 Parsley sprigs, stems removed
 1 cup Spinach, chopped
 1 sprig rosemary, chopped, stem removed
 2 tbsp chives, chopped
 1 cup cheese, grated
 3 organic eggs
 1 tsp baking soda
 A dash of milk if needed
1

Preheat the oven and line muffin trays with paper liners.

2

Add all muffin ingredients to a large bowl and mix together until combined.

3

Spoon the mixture into the paper liners until ¾ full.

4

Place in the oven and cook for 15-20 minutes, or until golden brown and cooked through.

5

Remove from the oven.

6

Serve warm with butter or allow to cool to room temperature.

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Ingredients

 1 1/4 cup Blanched almond meal
 1/4 cup Organic butter, melted
 4 Mushrooms, diced
 3 Thyme sprigs, stems removed
 3 Parsley sprigs, stems removed
 1 cup Spinach, chopped
 1 sprig rosemary, chopped, stem removed
 2 tbsp chives, chopped
 1 cup cheese, grated
 3 organic eggs
 1 tsp baking soda
 A dash of milk if needed

Directions

1

Preheat the oven and line muffin trays with paper liners.

2

Add all muffin ingredients to a large bowl and mix together until combined.

3

Spoon the mixture into the paper liners until ¾ full.

4

Place in the oven and cook for 15-20 minutes, or until golden brown and cooked through.

5

Remove from the oven.

6

Serve warm with butter or allow to cool to room temperature.

Cheese and Herb Muffins
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4 Comments

  1. KAREN

    do you have the oven at 180 fan forced and how many does it make? Thanks

    Reply
    • Kerry White

      Hi Karen. Thanks for getting in touch. Yes, it’s a 180 degree oven and it makes around 12 muffins. Sorry for any confusion – the recipe has been updated now 🙂

      Reply
  2. Fiona

    Do these need to be stored in the fridge or can they be kept in a container on the bench

    Reply
    • kerry@changinghabits.com.au

      Hi Fiona. These will last for 2 days on the benchtop but will keep for up to 5 day in an airtight container in the fridge. Hope that helps 🙂

      Reply

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