NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

0.25 cup almond flour

2 tbsp coconut flour

1 tsp olive oil

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp garlic powder

1 tbsp fresh rosemary

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and lightly grease three slots of a standard muffin tin with a small amount of olive oil.

• 2

  In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and olive oil until the mixture is completely smooth and slightly frothy.

• 3

  Add the almond flour, coconut flour, baking powder, sea salt, and garlic powder to the wet ingredients, stirring well until a thick, uniform batter forms.

• 4

  Gently fold in the shredded sharp cheddar cheese, finely chopped fresh rosemary, and chopped fresh chives until they are evenly distributed throughout the batter.

• 5

  Divide the batter equally between the three prepared muffin cups, using a spoon to smooth down the tops.

• 6

  Bake for 22 to 25 minutes, or until the muffins have risen and the tops feel firm to the touch with a beautiful golden-brown finish.

• 7

  Remove from the oven and allow the muffins to cool in the tin for at least 5 minutes before transferring them to a wire rack to finish cooling.