Name: Goats cheese, onion and rosemary muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/3 cup 37g coconut flour; 1/4 cup 56g butter, melted; 4 eggs; 1 large red onion (peeled and finely chopped); 1 tblspn fresh rosemary (finely chopped); 85 g goats cheese; 1/4 cup water; 1/4 tspn baking soda; 2 tblspn olive oil; 1/4 teaspoon salt

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Gluten Free Low Carb Vegetarian

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

Angela Coleby

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Servings muffins

Ingredients

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
¼ teaspoon salt

Instructions

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!