I am huge fan of savory muffins, mainly because they make the absolute perfect snack. Instead of grabbing something at the convenience store or fast food restaurant, take a couple of savory protein packed muffins with you to work and BOOM, snack perfected.
These muffins use free-range lamb ground beef and grass-fed Cheddar (Kerry Gold Brand).
Gluten-free lamb muffins can be a great addition to your never-ending snack possibilities. Eliminating excuses in regards to not having adequate snacks is easy when you have these tasty treats waiting for you mid-morning or mid-afternoon! I must confess, I ate 3 for lunch today!
Gluten-Free Lamb Muffins (9 Muffins)
- ¼ cup coconut flour
- ¼ cup brown rice flour
- 2 Tbsp. potato starch
- ¼ tsp. baking soda
- ½ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. black pepper
- 3 eggs, farm-fresh ( lightly beaten)
- 4 Tbsp. water
- 2 Tbsp. coconut oil
- ¼ cup green onions, chopped
- ½ pound ground lamb
- 1 cup cheddar (raw or grass-fed)
Steps to crEATe:
1.) Heat oven to 350° and grease 9 muffin compartments with coconut oil, set aside.
2.) In large mixing bowl combine dry ingredients, lightly sift with fork.
3.) Beat eggs in small bowl, add water, oil, and onions.
4.) Combine wet into dry, mix thoroughly.
5.) Fold in beef and cheese, mix lightly into batter, combine evenly and well.
6.) Add batter evenly muffin compartments. You can grate a small amount of cheese for the topping before baking. (I did.)
7.) Bake for 12-15 minutes.