These low carb savoury goats cheese muffins are just so easy to make. I whipped up a batch in between other baking like a cooking machine! At 4g net carb per muffin you can have more than one!
I have a cheese, onion and chive muffin which is made with coconut flour too which I find a delicious savoury treat but wanted to try some other variations on the cheese and onion flavouring. So I threw together goats cheese, red onion and rosemary as I've had them together in the past and enjoyed them. Probably in crisp form..ahem! It's a popular flavour combination for bread too. Ooh, and quiches. I feel a frittata coming on!
I used a soft goats cheese and just crumbled it into the mixture. If you use a harder goats cheese cut it into small pieces. Perhaps quarter of a slice. The onion has to be slightly caramelized for this recipe but you could use a white onion if you don't have a red onion.
I didn't use a muffin case but greased up my tin thoroughly. They popped out of the tin okay but if I do these again I would use a case, purely as they would look better.
You may need to add more water or an extra egg depending upon your brand of coconut flour, as I find the more I bake with it, the different the results can be. My other cheese and onion muffins are probably more moist as they have more cheese in them than these. Perhaps a touch of grated zucchini for some added moisture too?
The smell of these muffins baking was just intoxicating. It made us impatiently pace around the kitchen and I received many questions of "are they ready yet?". The food tasting equivalent of "are we there yet?". One made it through the night like a brave solider so I can confirm that they keep well in the fridge and still taste delicious the next day.
Goats cheese, onion and rosemary muffins
- ⅓ cup 37g coconut flour
- ¼ cup 56g butter, melted
- 4 eggs
- 1 large red onion peeled and finely chopped
- 1 tblspn fresh rosemary finely chopped
- 85 g goats cheese
- ¼ cup water
- ¼ tspn baking soda
- 2 tblspn olive oil
- Heat the olive oil in a frying pan and gently cook the onion for about 15-20 minutes on a low heat until soft and slightly golden.
- Set aside.
- Preheat the oven to 200C/400F degrees.
- In a bowl mix the eggs, water and melted butter together.
- Add the coconut flour, salt, baking soda and seasoning to the egg mixture and mix well.
- Crumble the goats cheese and add to the mixture.
- Gently stir in the onion and rosemary and combine well.
- Add more water if the mixture is too stiff.
- Spoon the mixture into a muffin tin, lined with cases.
- Bake for 15-17 minutes until the tops are slightly golden.
- Eat and enjoy!
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