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Paleo Cheese & Bacon Muffins

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Level: Easy

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Description

A Paleo grain-free breakfast muffin

Ingredients

  • ¾ cups Almond Flour
  • ¼ cups Coconut Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1-½ Tablespoon Butter, Chilled (or Chilled Coconut Oil)
  • 6 whole Egg Whites
  • 1-½ cup Sharp Cheddar Cheese, Grated
  • 8 strips Bacon (cooked Until Crispy, Then Chopped)

Preparation

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.

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