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A Paleo grain-free breakfast muffin
Preheat the oven to 400 F.
Start by mixing the dry ingredients (almond flour through salt) together in a bowl. Cube the butter and add it to the dry ingredients. Using a pastry cutter (or your fingers), work the butter into the flour until the flour resembles breadcrumbs.
In another bowl, beat the egg whites until they form soft peaks. Add the egg whites to the flour mixture and fold them in carefully but not completely. Next, add the chopped bacon and shredded cheese to the flour mixture and fold in until completely combined. The egg whites will decrease but the batter will still be aerated.
Using a ¼ measuring cup, drop balls of the mixture onto a parchment lined baking tray leaving an inch or so between each. Bake for 15-18 minutes or until done. Muffins will flatten a little during baking. Serve warm for breakfast.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!