Savoury Cheese Muffins
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These cheesy bread rolls can be baked flat or in these muffin forms for more convenient eating. You can even use the mixture in a metal bread form to bake a bread which slices nicely for sandwiches if you prefer.
Surprisingly filling when served with cheese and ham or your favourite sandwich topping, they are a delightful lunchtime or snack alternative. Eat them whole, or... Just slice in half and eat as open sandwiches. Instructions1)Warm the oven to 180C.
2) Whisk the eggs first, for a fluffier batter. 3) Add all the remaining ingredients; whisk till smooth. 4) Leave for 20 minutes to allow the chia seeds and psyllium husks to absorb water and swell. 5) Bake as preferred: - As a loaf, a small breadform; 180C for 30 minutes. - As flatter hamburger-style rolls on a silicon pad (makes ten) at 200C for 15 to 20 minutes. - In a muffin form (as illustrated) 20 minutes at 200C |
Ingredients |
Carbs and Calories |
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- 200g of mixed grated cheese (I use parmesan, cheddar and emmenthal or sometimes any leftovers of hard cheese in my fridge.
- 5 large eggs - 125g cream cheese - 100g almond flour - 25g Psyllium husk - 25g Chia seeds (ground are best) - 30g extra virgin olive oil - 80 g water - 10g baking powder Salt & pepper to taste (try adding 2 teaspoons of garlic powder for a more savoury taste). |
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