What to call these? They have no sweetening, no flaky butter, and no cheesy flavour (as the mozzarella acts as a binder) so they’re a small quick bread which slices beautifully to top with salted butter, colby cheese, and Culley’s South Carolina Mustard. You can also quite happily top them with a few thinly sliced berries, or chia seed jam (depending on your dietary preferences). So it’s a bit like a UK scone, a bit like an English muffin, and a bit like a USA biscuit; and of course you don’t have to cook them in a muffin pan! For those on Keto – they are also only 4.1g carbs per serve 🙂
- 100g almond flour
- 50g coconut flour
- 2 medium eggs
- 1 tsp baking powder
- 125g sour cream
- 50g grated mozzarella
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
- dash salt
- Optional: 2 Tbsp – 1/4c water
- Pre-heat oven to 200’C / 390’F and grease muffin trays.
- Combine the almond flour, coconut flour, and baking powder in a bowl.
- Mix in the eggs, sour cream, and mozzarella.
- Add a little water to moisten (this will also impact how moist / dry these are once cooked and cooled).
- Allow to sit for 10 – 20 minutes so that the gluten free flours can absorb the moisture.
- Add baking soda and vinegar – enjoy the fizz!
- Quickly combine and spoon into muffin trays.
- Pop into pre-warmed oven. I like to do mine a bit like scones – intense heat at first for the initial rise and then drop the heat for the rest of the cooking; 200’C / 390’F for about 10 mins and then 170’C / 340’F for about 10-15 mins. Use a toothpick to test (it will come out clean once cooked).
Lovely warm. I’ve been pleased with how mine store in both fridge and freezer.
Based on 6 servings per recipe; nutritional breakdown is approx:
Serving Size: 1 Serving
|Energy||983.7 kJ (235 kcal)|
|Fat, total||18.5 g|
|– saturated||6.6 g|
|– sugars||2.4 g|
|– starches||1.4 g|
|Dietary Fibre||4.8 g|