Flaxseed Breakfast Muffins
Chewy and fiber-packed breakfast muffins.
High quality breakfast sandwich, which can also be topped with ham, salami or salad.
Prep time: 30-35 min
Difficulty: Easy
Servings: 4 (12 muffins)
Ingredients:
2 cups tapioca flour (also known as tapioca starch)
1 cup whole milk
1 cup cheese (parmesan, mozzarella or other preference)
1/4 cup olive oil
1 1/2 cups flaxseeds (whole or ground)
1 teaspoon salt
2 large eggs
Instructions:
Preheat the oven to 425°F. Grease a mini muffin tin or line it with paper liners or reusable silicon cups.
In a large mixing bowl and mix the olive oil, eggs and milk. Add the tapioca flour, cheese, flax seeds and salt little by little. Stir to combine.
Spoon the batter into the muffin tins, filling each cup almost to the top. The batter will rise slightly but won't spread much.
Place the muffin tin in the oven and bake for about 20-25 minutes, or until the cheese breads are a bit puffed up and golden brown on top.
Serve: Cool slightly before serving. These are best served warm, fresh out of the oven, but you can enjoy them later by reheating them in the oven or microwave for a few minutes.
Enjoy these cheesy healthy bites with a cup of coffee or as a snack any time