Pimiento Cheese Muffins Recipe

Ingredients

• ½ cup blanched almond flour
• ¼ cup coconut flour
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 3 large eggs, beaten
• ½ cup unsweetened cashew milk, almond milk, or heavy cream
• ¼ cup (½ stick) unsalted butter or ghee, melted but not hot
• ¾ cup shredded extra-sharp cheddar cheese
• ¼ cup drained jarred pimientos, chopped
• ¼ cup minced onions
• 3 tablespoons sliced green onions
• 3 tablespoons minced fresh parsley
• 2 tablespoons finely chopped fresh chives
• ½ batch Homemade Pimiento Cheese, for serving

1. Preheat the oven to 325°F. Grease a jumbo 6-well muffin pan or a standard-size 12-well muffin pan.
2. Place the almond flour, coconut flour, baking powder, and salt in a medium-sized bowl and mix well to combine. Add the beaten eggs, cashew milk, and melted butter and blend well. Stir in the cheddar cheese, pimientos, onions, green onions, parsley, and chives.
3. Pour the batter into the greased muffin pan, filling each well two-thirds full, and bake for 15 to 20 minutes if using a jumbo muffin pan or 12 to 15 minutes if using a regular-size muffin pan, until a toothpick inserted in the center of a muffin comes out clean. Allow to cool to room temperature before removing from the pan. Serve with pimiento cheese.
4. Store extras in an airtight container in the refrigerator for up to 3 days.