Freezable Savory Breakfast Muffins
For many weeks, I’ve been baking my Casual Measurement Muffins with banana and blueberry, and eating those for breakfast sliced horizontally, toasted in the oven, and rather covered in vegan butter. They are AMAZING muffins and if you have the ingredients in the house, you should make them immediately. I fashioned this recipe because I needed a low carb breakfast that was more entertaining than simply “eggs.” It’s been working out well, but I need a variation on the theme to avoid boredom. Today, I don’t know why, but I felt inspired to make a savory version of my muffins, using whatever was lying around. They are proof that you can pretty much make anything in muffin form, and like it. Thusly I give you: Freezable Savory Breakfast Muffins with Scallion, Dill, and Cheddar.
Ingredients
2 cups of almond flour (I use this kind)
a big pinch of sea salt
1/2 a teaspoon or maybe slightly more than this of baking soda
1/2 a teaspoon or maybe slightly more than this of baking powder
half of a 1/4 cup of psyllium husk Psyllium husk is a new addition to my lower-carb baking repertoire, I believe it’s typically used as a fiber supplement that you can take mixed with water (gross) but in baking it actually lends a really amazing structure to almond flour-based recipes. I was pretty impressed with the stuff TBH. Also, yay fiber! If you don’t have this stuff, bake these muffins without it, maybe just add a little more almond flour. It’ll be fine.
Two eggs
Greek yogurt, I’m guessing half a cup or so, if mix feels dry at the end, add a tablespoon more
3 tablespoons of butter, melted, or just grab the ends of whatever sticks of butter you’ve been using to grease other things and melt those
some shredded cheddar cheese
some chopped scallions
some chopped dill
*I also added a tablespoon or so of coconut sugar to flavor these a bit more, but I’m pretty sure I could have just done a bit more salt and added some pepper instead.
Instructions:
Preheat your oven to 350 degrees. Mix all dry ingredients together in a large bowl, then add all wet ingredients + the scallions, cheddar, and dill. Mix well. Grease your muffin pan well, fill them pretty darn full, and bake for 26 minutes. Run a knife around the edge of each muffin and transfer to a cooling rack immediately. (Don’t skip this step, if you don’t have a cooling rack, use one of your oven racks because you’ll only need one rack to bake these anyway. Just remember to take it out of the oven before preheating.) These muffins freeze VERY well if you’re single and clearly cannot eat a whole batch of goddamned muffins before they go bad. Enjoy.
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