2 cups almond flour
2 green onions, chopped
1 cup extra sharp cheddar, grated
2 large pasture eggs
2 tbsp. butter, melted, or ghee
1/4 cup whole Greek yogurt or sour cream
1 tbsp. honey, try to find a local source
2 tsp. filtered water
2 tsp. baking powder
1/2 tsp. sea salt or Real Salt
1/4 tsp. ground black pepper
1. Mostly Wet Ingredients: In a mixing bowl, mix eggs, melted butter or ghee, yogurt or sour cream, and green onion.
2. Mostly Dry Ingredients: Add baking powder, salt, pepper, honey, and water and mix well. Then add the almond flour and cheese and mix gently (fold) in. Don't over mix.
3. Add to Muffin Tin: Scoop mixture into muffin pans, either lined with paper or "greased" with a little oil or butter. You will want to split batter to make 12 muffins. Bake at 350 for about 20-25 minutes until golden brown.
Follow the link for Ms. Scratch.Love's recipe. Her recipe uses white pepper, and I accidentally used black the first time I made it and white the next time, both were good. Otherwise, the ingredients are the same. The resulting muffins were very delicious. My husband could not say enough how much he enjoyed these muffins. They were good for breakfast, but I would also recommend as a side for dinner (great cornbread subsitute) or lunch. They were really good.
A note about soaking.... In case you were wondering, blanched almond flour does not need to be soaked because the process of blanching and grinding requires the removal of the skin and with its removal, the almond flour has been effectively "pre-treated". However, if you are using ground almonds, you will need to soak first. See this link (#3) for more information.