I enjoy carbs as much as the next person, but I try to keep it to complex carbohydrates, and keep my wheat intake as low as possible. That obviously takes away a lot of the fun in the culinary world. Luckily there are recipes like this one that put the enjoyment back in, and offer an alternative that is better for you and more wholesome than the high-carb, wheat-heavy classics that it replaces.
We often take baked goods like this for granted, not ever knowing where they came from, and personally, that’s what I find so interesting about culinary history; the origins of what we eat today, and how it’s been made over the ages. Muffins appear to have originated in Britain in the 18th century, as a flatbread, slightly raised, cooked on a griddle, resembling something like the English muffin we’re all familiar with as a breakfast pastry. The muffins of today typically refer to a cupcake-like quickbread that is leavened and baked in a mold. These quickbreads originated in North America during the 19th century, and have spread worldwide. You can find sweet ones, savory ones, and everything in between with all kinds of ingredients added to them.
These muffins are basic, but also very versatile. They are low-carb, gluten-free, and keto-friendly! The beauty of a recipe is in the simplicity of its ingredients and preparation, and also, in how it can be enjoyed. As a breakfast with some butter or jam, as a side dish, as the base for stuffing at Thanksgiving, or as the panade for Swedish Meatballs, they mimic wheat muffins very well, with a fluffy, moist, light texture. During fall and winter, I love making chili, seafood, and other hearty stews and soups. These are the perfect accompaniment for those recipes, and do a great job at helping you soak up the juices.
In order to make cleanup easier, silicone muffin molds are a great option, and are widely available online these days. This negates the need for muffin cups, or for scraping any burnt on bits out of metal muffin molds, and makes for easy release when they’re finished. Depending on how you want your muffins to be flavored, you can vary the type of cheese that you use. Mozzarella yields a slightly lighter, more transparent muffin that goes well with anything, while cheeses like pepperjack, cheddar, monterey jack, and others could give it a more savory flavor. In those cases, feel free to omit the vanilla extract.
- Muffin Tins
- 1 cup almond flour – blanched
- 1/4 cup sugar substitute
- 1 1/2 tsp baking powder
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1/2 tsp butter extract
- 1/4 tsp vanilla extract
- 1/2 cup mozzarella or pepperjack cheese – shredded
- Place oven rack in center position, and set to 375º, and spray a 6-cup muffin pan with cooking spray.
- In a large bowl, combine the almond flour, sugar substitute, and baking powder, whisking together to incorporate.
- In a separate medium mixing bowl, whisk the eggs, heavy cream, butter extract, and vanilla extract together.
- Fold the wet ingredients into the dry ingredients, then fold the shredded cheese into the batter until it is all combined.
- Fill each of the prepared muffin cups equally with batter.
- Bake for 20 minutes, or until lightly browned and a toothpick inserted into the center comes out mostly clean.