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- 1 1/4 cups blanched-almond flour (not almond meal)
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3 large eggs
- 2 tbs. red-pepper flakes
- 2 cups firmly packed grated cheddar cheese (8 oz.)
Preheat oven to 350 degrees.
In a food processor, combine almond flour, salt, and baking soda. Add eggs and pulse until well combined. Add 1 tablespoon red-pepper flakes and pulse briefly, and then do the same with cheddar cheese.
Scoop a heaping 1/4 cup of batter into each of nine paper-lined muffin cups. Garnish muffins with remaining 1 tablespoon red-pepper flakes.
Bake at 350 degrees F for 25 to 30 minutes. Cool one hour, then serve.
This recipe was excerpted from “Grain-Free Baking” which was published in the October 2016 issue of Experience Life.
Photography by: Elana Amsterdam