Cheesy Egg Muffins

Ingredients

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Greek yogurt

  Plain, whole fat

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Organic Coconut Flour

  Baker Josef's

  1 oz or 28g

• Baking powder

  Leavening agents, low-sodium

  ¼ tsp or 1g

• Cheddar cheese

  ½ cup, shredded or 57g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 375 degrees F.
2. Put the eggs, 2 tablespoons of yogurt, and a dash of salt into a mixing bowl and mix until well blended.
3. Add the 3 tbsp coconut flour and 1/4 tsp baking powder to the mixture, and blend til smooth.
4. Put in the grated cheese and some ground pepper and stir.
5. Split the batter into a silicone muffin tray. Bake for 20 minutes, and rotate the tray halfway through.
6. When done, the muffins should spring back when you poke them. Take them out and leave them to cool on a cooling rack for 10 minutes. Enjoy!

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