These delicious savoury cheese muffins are a great savoury start to the day. Try one for a keto breakfast on the go. Baked with coconut flour and flavoured with cheese, chive and onion these low carb and gluten free muffins are very moreish too!
This is now my favourite savoury muffin recipe as I just love the cheese and onion flavour combinations and this stops any weakness that I may have for a cheese and onion roll/pastry. It has the same flavour tastes, with none of that bad, bad pastry. Even better, is that because this is made out of coconut flour it is very filling and is perfect for keeping you going all morning. They also make a great side dish to tomato soup, but one muffin is enough to fill you up with a bowl of soup too!
My tip is to bake a batch of them and keep them in the freezer. Take one out before you go to work and by the time you get there, it should be ready to eat (or you can zap it in the microwave for a hot treat). You are then set for the day!
Cheese, Chive & Onion Muffin
Ingredients
- 4 Eggs
- ¼ cup Butter melted
- ¼ cup water
- ⅓ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup Parmesan cheese grated
- 2 tablespoons Chives, fresh finely chopped
- ⅓ cup Cheddar Cheese grated
- 3-4 Spring onions finely chopped
Instructions
- Preheat the oven to 200C/400F degrees.
- Mix the eggs, butter, water and salt and combine well.
- Add the coconut flour and baking soda and blend until smooth with no lumps.
- Add the Parmesan, Cheddar Cheese, chives and spring onions and mix well. Season with the pepper to taste.
- Line a muffin tin with muffin cups and spoon the mixture into them. Sprinkle on some grated cheese if you wish (either Parmesan or Cheddar works well)
- Bake for 12-15 minutes until golden and firm.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Elaine
Question. This recipe uses baking soda. But your Tomato, Basil, Parmesan Muffins uses baking powder. Since the base ingredients are almost the same, I was wondering why you used baking soda in this recipe instead of baking powder? Love the Tomato, Basil, Parmesan Muffins, BTW!
Angela Coleby
You could use both but I found the baking soda gave a bit more of a lift with a heavier cheese. Happy you enjoy the Tomato muffins!
GCEA
Came out great! Similar taste and texture to a quiche. I sprinkled some paprika on the top with the cheese. Some pimentos mixed into the batter would be nice!
Rosie
These sound amazing!! I'm very new to low carb and still finding my way, Hubby is on board with me though bless him. I showed him this recipe and he says he can't wait to try them too. Thank you so much for sharing, cheese with onion is one of my favourite combinations, hugs x
Angela Coleby
Thank you! Good luck to you and your husband. It's great when you both follow the same path. Hope you enjoy the muffins!
Linda
These are very yummy! I’ve been experimenting with new GF breakfast ideas and this one is definitely a winner.
Angela Coleby
Thank you Linda. They are still one of my favourite recipes.
Elaine
SO, so delicious!! Even my husband, who only eats “Regular” food, thought they were very tasty!
Angela Coleby
Yah! Glad you both enjoyed them...lure the husband over to the dark side with muffins....;)
Jess
Very good muffins, I might try with a little smoked paprika next time. I made these in mini muffin cups and baked for 10mins, a little too small so I definitely recommend regular muffin size and double or triple the recipe. Thanks again for a good recipe! 🙂
Divalicious
Glad you enjoyed them! I love to play around with this recipe too! Loving the idea of smoked paprika.!
Susan
OOPS!!! you forgot to put flour after coconut in the ingrediants. I cant wait to try this.
Divalicious
ooh! Well caught Susan! Thanks!
ediblethings
Oh, I just made the mistake of reading this before I have made my breakfast. I'm going to have to go shopping for the ingredients RIGHT NOW!