Sometimes you want the texture of bread even if you’re not currently eating bread (maybe because you’re gluten-free, grain-free, or maybe you need to eat lower carbohydrate for metabolic issues). These savory flax muffins are the perfect solution. Plus they’re full of protein and healthy fats to keep you full and stabilize blood sugar.
Makes about 6 muffins
1/4 cup fat/oil of your choice (pastured lard, ghee, butter, coconut oil, palm oil shortening, Olive oil, avocado oil, etc)
1 cup golden flax meal (not whole flax)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon garlic powder (optional, or add other spices as desired)
2 tablespoons water (if needed to thin batter — should be consistency of thick pancake batter)
2 tablespoons parmesan cheese ) only if desired — this is optional and the recipe works without it)
Pinch of salt
In small bowl, beat the eggs and oil with a fork until combined. Add cheese if using, and spice, salt, and leaveners. Add water if needed to thin (this will depend on the viscosity of your oil).
Let stand 5-10 minutes for flax to absorb the moisture. Spoon into approximately 6 well-greased muffin cups in a muffin tin (do not use liners) — fill half way. Bake at 350º for about 15 minutes, or until they are cooked in the center. Remove from the tin and allow to cool.