These versatile treats make fabulous hors d’oeuvres or a great breakfast on the run. They are so portable that they pack equally well for picnics, the office, and school lunches.
Recipe information
Yield
makes 10
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 10 muffin cups with paper liners.
Step 2
In a large bowl, combine the almond flour, salt, baking soda, and black pepper. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the scallions.
Step 3
Scoop 3 tablespoons of batter into each prepared muffin cup, then press 1 tablespoon of goat cheese into each muffin.
Step 4
Bake for 20 to 25 minutes, until a toothpick inserted 1/2 inch from the edge of the muffin (to avoid the goat cheese center) comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.
