Are you ready to revolutionize your low-carb breakfast game? Imagine a muffin that's not just keto-friendly, but absolutely bursting with umami-rich flavor that will make your taste buds dance with joy! These Cheese and Marmite Muffins are the secret weapon you've been searching for - a perfect blend of cheesy goodness and that distinctive Marmite tang that transforms an ordinary muffin into an extraordinary culinary experience. Whether you're a hardcore keto enthusiast or just looking for a mind-blowing breakfast option, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup shredded cheese
- 1/4 cup butter, melted
- 4 large eggs
- 2 tablespoons marmite
- 1 teaspoon baking powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone muffin liners or grease with additional butter to prevent sticking.
- In a large mixing bowl, combine the almond flour, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients and break up any almond flour clumps.
- In a separate bowl, crack the eggs and whisk them until they are well beaten and slightly frothy.
- Add the melted butter and marmite to the beaten eggs. Whisk thoroughly to create a uniform mixture with the marmite fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to overmix.
- Fold in the shredded cheese, distributing it evenly throughout the batter.
- Divide the batter equally among the 12 muffin cups, filling each about 3/4 full.
- Sprinkle additional shredded cheese on top of each muffin for extra flavor and visual appeal.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs and butter are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense muffins.
- Cheese Distribution is Key: Fold the cheese gently to ensure even distribution throughout the batter.
- Marmite Pro Tip: If you're new to Marmite, start with a slightly smaller amount and adjust to taste in future batches.
- Checking Doneness: The toothpick test is crucial - it should come out clean with just a few moist crumbs.
- Storage Hack: These muffins freeze beautifully! Wrap individually and reheat in the microwave for a quick keto-friendly breakfast or snack.
- Customize Your Muffins: Experiment with different types of cheese or add some herbs like chives or rosemary for extra flavor complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 7g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 95mg
