Cheesy Italian Muffins (Future-You's Freezer Stash)
Cheesy almond flour muffins with a spice kit for flavour, ready in 15 minutes. Low-spoon, and freezer friendly.
Equipment
- Air Fryer (or Oven) or Oven
- Mini Whisk
- Silicon Muffin Tray or Liners
- Microwave
Ingredients
Dry mix
- 1 cup almond flour
- 2 tsp baking powder Bob's Red Mill, double acting
- ½ cup grated cheddar
- ¼ cup grated parmesan
- 1 tbsp GSK Cheesy Carbonara (Gourmet Spice Kits)
Wet mix
- 3 tbsp butter melted
- ¼ cup Greek yoghurt
- 2 large eggs
Instructions
Prepare
- Oven only: preheat the oven to 180°C. Skip this step if you're using the air fryer.
- Set 6 muffin liners in a muffin tin, or have a silicone muffin tray ready.
Make the wet mix
- Add 3 tbsp butter to a microwave-safe jug.
- Microwave for 20 seconds, until melted.
- Add the Greek yoghurt and 2 eggs to the jug.
- Whisk until the mixture is one colour with no streaks of egg. Set aside.
Make the dry mix
- In a medium bowl, add the almond flour, baking powder, cheddar, parmesan and spice kit.
- Stir until the spice kit is evenly through the mix.
Combine
- Pour the wet mix into the dry mix.
- Stir until no dry flour is left.
- Divide the mix evenly between the 6 muffin liners.
Bake: air fryer
- Bake at 180°C for about 10 minutes, until golden brown on top.
Bake: oven
- Bake at 180°C for about 15 minutes, until golden brown on top.
Notes
- Storage: fridge up to 3 days in an airtight container (5°C or below). Freezer friendly: cool completely within 2 hours, then freeze for up to 3 months. Reheat from frozen in the microwave for 20–30 seconds, until steaming hot all the way through. Reheat once only.
- Key swap: use avocado oil instead of butter (same 3 tbsp) to skip the microwave.
Nutrition
Serving: 1muffin | Calories: 241kcal | Carbohydrates: 3.5g | Protein: 8.5g | Fat: 22g