ingredients
- 1 1/2 cups blanched almond flour
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 3 large eggs
- 1/2 cup thinly sliced scallions, white and green parts
- 5 ounces goat cheese (10 tablespoons)
preparation
Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
In a large bowl, combine the almond flour, salt, baking soda, and black pepper. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the scallions.
Scoop 3 tablespoons of batter into each prepared muffin cup, then press 1 tablespoon of goat cheese into each muffin.
Bake for 20 to 25 minutes, until a toothpick inserted 1/2 inch from the edge of the muffin (to avoid the goat cheese center) comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.
