CHEESE MUFFIN with MCT oil
24th June 2020
FAT: 32.05g PRO: 11.51g CHO: 4.36g Kcals: 352
Notes
Mo’s tip: This is good for batching and freezing
Ingredients
- 10g Cheese Mature Cheddar Cathedral City
- 10g Butter
- 20g MCT oil
- 27g Ultra Fine Fiberflour from Lonjevity Foods
- 30g Eggs, chicken, white, raw
Instructions
- You will also need 1g of Barkat Baking powder
- Finely grate the cheese
- Reserve the butter
- Pre-heat oven to 180c/Fan 160c/Gas 5
- Mix together the fiberflour, Grated cheese & Barkat
- Whisk the egg white till frothy not stiff! Add the MCT oil then mix into the flour mixture
- Place in muffin mould and cook for approx 15 mins
- Serve when cold spread with the butter
- This is low carb and is useful served with salad or vegetables
- These will batch up and freeze
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CLICK HERE FOR DISCOUNTS.