borscht and a garlic cheddar muffin
Today felt like a soup day, and you can't have soup without a biscuit of some sort. Well, I suppose you can, it just wouldn't be as fun :) As I've gone 100% gluten free, traditional biscuits would not do. I went to my ever faithful gluten free cupcake book and turned to the "Savory" muffins. There they were, shining out at me like a beacon. Garlic Cheddar Muffins. Done. When I asked Hayden, it took him a mere 1.38429 seconds to agree. ;) Thus the challenge to try this new muffin was mine for the taking.
I've become more willing to try making new things as of late, and was actually quite excited to try this out. They sounded delicious (and tasted delicious). Not only are these muffins gluten free, they are refined sugar free as well. (For the list recipe and full directions, see the bottom of this blog.)
Hayden was the first to bite into one of these delectable morsels and I was given two thumbs up of approval. Phew :) After three at supper with his soup, he took a break, then came back for another one as a bed time snack. I'm glad he likes them cause there's still more. These will definitely be a repeat in our house for sure. Enjoy!
the ever faithful cupcake book this recipe is found in
First things first. You need some almond flour. 1 1/4 cups to be exact
Stir in 1/4 tsp sea salt and 1/2 tsp baking soda
2 free range eggs from TLC Farms and 2 Tbsp of oil whisked togetherd
2 cups of firmly packed cheese and 3 cloves of garlic
combine the wet and dry ingredients
Add the cheese and press the garlic. Mix together
(If you don't have a garlic press, I recommend the Pampered Chef one. A.MA.ZING!)
Fill your cups! Roughly 1/4 cup in each
Bake at 350 degrees for roughly 18-23 minutes. These baked for 20 minutes
GARLIC CHEDDAR MUFFINS
gluten and refined sugar free
1 1/4 cup blanched almond flour (meal)
1/4 tsp sea salt
1/2 tsp baking soda
2 Lg eggs (I recommend TLC Farms free range eggs)
2 Tbsp olive oil
2 cups firmly packed grated cheddar cheese (8 ounces)
3 medium cloves garlic, pressed
Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners (Be forewarned. I did this and when they were warm half the muffin stuck to the paper. However, once the muffins completely cooled and had been in the fridge, they no longer stuck to the paper at all. I would suggest maybe using a non-stick muffin tin and no paper liners but it's your call)
In a Lg bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the eggs and olive oil. Stir wet ingredients into the almond flour mixture with a large spoon until thoroughly combined, then stir in the cheese and garlic.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 18-23 minutes, until a toothpick inserted into the centre of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 15 minutes, then serve.