Lunch: Cheesy Egg muffins

Ingredients

4 large eggs
2 tablespoons of full fat Greek yogurt
3 tablespoons coconut flour
¼ teaspoon baking powder
½ cup of shredded Cheddar cheese
Kosher salt
Freshly ground black pepper

Instructions

I preheated the oven to 375 F.

I put the eggs, yogurt, and a dash of salt into a medium sized bowl and whisked it all until blended.

I added the coconut flour and baking powder and mixed the batter until it was smooth.

Lastly, I put in the cheese and some freshly ground pepper and stirred that together.

I divvied up the batter into paper cupcake liners that I’d painted with melted coconut oil. What a pain in the ass. I ordered some silicone baking cups on Amazon as soon as I finished so I never have to grease cupcake liners again!

I popped the tray in the oven for approximately 20 minutes, rotating the tray halfway though the cooking time. (The tops of the muffins should spring back when you poke them with your finger.)

I took the muffins out and let them cool on a cooking rack for about 10 minutes.

Pretty tasty. Big O complained that they were drier than the mini frittata muffins but I liked that these are more muffin-y. You can’t get the carb addict out of the girl…

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