Paleo Chili-Cheese Muffins

These quick, grain-free muffins from Elana's Pantry and a side of eggs make for a tasty and hearty breakfast.

By Elana Amsterdam | Experience Life

Yield 9 servings
Prep Time 10 minutes
Cook Time 30 minutes plus cooling time

Ingredients

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.)

Directions

STEP 1

Preheat oven to 350 degrees.

STEP 2

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.

STEP 3

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.

STEP 4

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

Elana Amsterdam

Elana Amsterdam is a pioneer in grain-free cooking and baking. She is the New York Times best-selling author of Paleo Cooking from Elana’s Pantry, The Gluten-Free Almond Flour Cookbook, and Gluten-Free Cupcakes. In 2006 she founded the popular website ElanasPantry.com.