Cheddar Spinach Bacon Muffins

Cheddar Bacon Spinach Muffins

These muffins are great for breakfast or with a bowl of soup. For a vegetarian version, just substitute vegetarian bacon for the real bacon.

My version of these muffins was inspired by this recipe http://birgitkerr.blogspot.com/2012/05/grain-free-cheddar-bacon-spinach.html I found they don't need the mayonnaise to be tender or the xanthan gum to hold them together. 2.26 net carbs per muffin 2 lg. eggs 1/4 cup unsweetened almond milk or any unsweetened plant based milk 2 tbsp. olive oil, or bacon grease 1 tsp. apple cider vinegar or white wine vinegar 1/4 cup chopped fresh spinach leaves 2 tbsp. chopped green onions 1 cup almond flour (109gm) 1/4 cup ground golden flax seeds (flax meal) (22gm) 1 tsp. baking powder (gluten free) non-GMO (grain free if needed) 1/4 tsp. baking soda 1/4 tsp. unrefined sea salt 1/2 cup shredded sharp Cheddar cheese 1/4 cup cooked crumbled bacon

1. Preheat oven to 350F and line a muffin tin with parchment paper liners or use ungreased silicone muffin cups.

2. In a medium bowl, combine eggs, almond milk, oil and vinegar; whisk until smooth. Add spinach and onions, whisk to blend.

3. In another medium bowl, combine almond flour, flax meal, baking powder, baking soda and salt; mix to blend. Add to liquid mixture and whisk to blend thoroughly. Gently stir in cheese and bacon. Spoon into muffin cups, filling almost to the top.

4. Bake at 350F. for 19-24 minutes, until a wooden pick inserted in center tests clean. Remove to a wire rack to cool. Refrigerate leftovers in a covered container. Servings: 7 Nutrition Facts Serving size: 1/7 of a recipe (2.2 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 213.4 Total Fat 18.55g Saturated Fat 3.69g Cholesterol 65.44mg Sodium 328.01mg Potassium 58.94mg

Total Carbohydrates 5.1gm Fiber 2.84g Sugar 0.7g Protein 9.32g