All this free time has thrown me back in love with baking and cooking. I love it, it's taking me back to my roots, reminding me why I started this account years ago. Baking has been especially therapeutic for me. I love the challenge of thinking up new recipes and playing around with flavors. I baked 3 things yesterday, these Cheddar Jalapeño muffins being one of them.
⭐️ What is helping you through this time?
I am going LIVE on Wednesday at 11a PST in collaboration with @Bobsredmill to have a discussion surrounding mental health. All of us are going through a trying and weird time right now. How are you doing? Whats been helping you? I have a question box up in my stories, ask questions, let me know what you’ve been doing thats helped, tell me anything you’d like to be covered! I can’t wait to connect
• And without further ado •
🧀 CHEDDAR JALAPENO MUFFINS 🌶
As always they’re gluten free. They’re also grain free, keto friendly and can be made vegan!
1 1/2 Cup @bobsredmill Almond Flour
1 1/2 tsp Baking powder
3 tbsp Butter Cold & Cubed
1 Egg
1/4 Cup Heavy Cream (or full fat canned coconut milk)
1/2 Cup Organic Shredded Cheddar Cheese (or vegan cheese)
1/4 Cup diced Jalapeno Diced
2 tsp Dried or fresh Parsley
salt/pepper To Taste

Preheat oven to 350. Mix together almond flour, salt & baking powder. Mash in the cold butter cubes, until you have a sandy consistency. Add the cream and egg, mix. Fold in the cheese, jalapeño and parsley.
Place spoonfuls in muffin cups. Bake 18-20 minutes, until browned on top. #AtHomeWithBobs