Here’s a savory muffin with the flavors of pepperoni (or substitute salami or crumbled cooked sausage), sun-dried tomatoes, oregano, and Parmesan cheese. I made this one day just playing around in the kitchen and was pleasantly surprised at how tasty it was on the first try. They make a terrific quick breakfast when you’re in a hurry or something to add to a portable lunch. They taste best, by the way, consumed warm.
I used sun-dried tomatoes in oil, as I believe they yield richer flavor than the dried variety.
Makes 12 muffins.
2 cups almond flour
1/4 cup ground golden flaxseed
1 teaspoon dried oregano
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup sun-dried tomatoes, finely chopped
4 ounces pepperoni, finely chopped
2 eggs, whisked
1 cup coconut milk
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
In large bowl, combine almond flour, flaxseed, oregano, baking soda, salt and mix. Stir in sun-dried tomatoes, pepperoni, eggs, coconut milk and mix thoroughly.
Line muffins tins with paper or silicone liners. Distribute mixture into 12 wells. Sprinkle Parmesan cheese on top of each muffin. Bake for 25-30 minutes or until toothpick withdraws dry.