Читать книгу Keto Meal Prep by FlavCity - Bobby Parrish - Страница 15
ОглавлениеPrep Time: 10 minutes • Cooking Time: 25 minutes • Makes: 9 muffins
Dessi is kind of a genius when it comes to baking; for me, it’s my archenemy. You may notice this is the same batter used to make the fat bread and bagels, except this time it’s loaded with spinach and salty feta and served with the elixir from the gods known as butter coffee.
Tip
Yes, I know macadamia nuts are expensive, but you really need them for this recipe. You can substitute the coconut butter with runny almond butter if desired.
To watch the video tutorial for this recipe, search “FlavCity keto muffins” and “FlavCity butter coffee” on YouTube.
For the muffins:
-1 cup macadamia nuts, unsalted and roasted if desired
-5 eggs
-¾ cup coconut butter, mixed well
-½ teaspoon kosher salt
-1 teaspoon baking soda
-Zest of ½ lemon
-1 tablespoon fresh lemon juice
-1 cup feta cheese, crumbled
-1 cup frozen & chopped spinach, thawed
-3 tablespoons grated Parmesan cheese
For the coffee:
-1 cup of hot coffee
-½ tablespoon organic virgin coconut oil
-½ tablespoon unsalted grass-fed butter
Make the muffins: Preheat the oven to 350°F and make sure the oven rack is set in the middle. Add the macadamia nuts to a food processor or a powerful blender, and process for about 30 seconds until almost creamy. While the machine is running, add the eggs one at a time, making sure each one has been incorporated into the batter before adding the next one. Turn the machine off and add the coconut butter and salt, and process until smooth and creamy. While the machine is off, add the baking soda and lemon zest and juice, and process for 10–15 seconds.
Transfer the batter to a large bowl and add the feta cheese. Next, you must squeeze out as much liquid from the thawed spinach as possible. Otherwise, it will mess up the consistency of the muffins. Once that is done, add it to the batter and mix well. Spray a muffin tin with non-stick spray or rub them with avocado oil or butter. Fill the muffin tins just about all the way up and top with grated Parmesan. Bake in the oven for 25 minutes. The muffins are ready when a toothpick is inserted and comes out clean and they are nicely golden brown. Remove from the oven and allow to cool for 10 minutes before removing and serving. Enjoy!
For the butter coffee, blend hot coffee with coconut oil and butter on high for 30 seconds. Make sure to securely hold a kitchen towel over the top of the blender.
Storage and reheating: Store muffins in the fridge for three days or freeze for two months. Thaw frozen muffins and warm in a 300°F oven for 3–5 minutes.
“Delicious muffins!! These have become instant staples for me! Flavor is spot on; the texture and nutrition are perfect. Thank you for the recipe!” —Michael J.
