Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups superfine blanched almond flour
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/3 cup unsalted butter (melted)
  • 3 large eggs
  • 1/3 cup almond milk (unsweetened)
  • 1/2 cup full fat sour cream
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup freshly shredded or grated parmesan cheese (divided)
  • 2 tsp finely chopped parsley

Instruction

  • Preheat oven to 350°F. Line a muffin pan with paper liners. You will only need 11 liners. I recommend using parchment muffin liners because the muffins will easily come off and won't stick to the liners.
  • In a large bowl, add almond flour, baking powder, garlic powder, onion powder and salt. Whisk until evenly combined.
  • In a separate large bowl, add butter, eggs, milk, sour cream. Whisk until batter is smooth.
  • Pour the dry ingredients into the wet ingredients bowl. Whisk until batter is evenly combined.
  • Stir in the mozzarella, half of the parmesan and the parsley until evenly mixed.
  • Using an ice cream scooper, divide batter evenly between the liners. The batter should reach near the top of each liner.
  • Sprinkle remaining parmesan cheese over the tops of the muffins.
  • Bake muffins 22-25 minutes. The tops of the muffins should be golden brown and a toothpick inserted should come out clean when the muffins are done. Muffins are best enjoyed warm. You can garnish more fresh parsley over muffins before serving.