Spicy Stuffed Muffin
Author: Julia McPhee
Nutrition Information
- Serves: 1
- Serving size: 1
- Calories: 473
- Fat: 46.8g
- Saturated fat: 12.0g
- Carbohydrates: 1.5g
Recipe type: Snack
Cuisine: LCHF
This recipe was inspired by a recent visit to Singapore as I enviously watched 'Pork Buns' being devoured in food halls and restaurants. It got me thinking that I could do an LCHF version.
Ingredients
- 5 tbsp Almond meal
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 Egg
- ¼ tsp Baking powder
- 1 pinch each of dried ginger and turmeric (optional)
- 2 tbsp Cheese
- ¼ tsp Chili powder (optional)
- 2 tbsp left over cooked mince, chicken casserole
Instructions
- Mix dry ingredients, add melted butter and olive oil. Stir in the egg until mix is quite smooth. Add half mixture to a 10 cm oven proof/microwave proof dish, then add a layer of cheese and mince, top with remaining muffin mixture. Microwave for 1 minute in a 10 cm dish. Cool slightly and remove from dish.
- Oven baked option: Place muffin/s in the oven (170 C) for around 10 minutes.
3 Comments
Hi I am unable to eat any nuts. Could I use coconut flour instead. Thanks. Thanks enjoying some of your other recipes
Hi Jan
Yes you can use coconut four, however note that coconut flour will absorb moisture so you may need to add extra olive oil. Make sure your mixture is moist and you might need to experiment with the exact amount of coconut flour to use. Keep me posted with results!
Julia
Hi Jan, yes you can use coconut flour but will need to add extra oil. Coconut flour does absorb moisture and tend to dry the mixture. Note also that coconut flour is higher in carb.