Had an idea
and thought I'd give it a try. This recipe is the end result - they taste similar to a wholemeal roll and would be great with butter and cheese, or pate!
Nutty Cheese Muffins
Makes 12 muffins
Just under 1g carbs per muffin
4 oz / 100g ground almonds
4 oz / 100g walnuts
3 oz / 75g butter, softened
4 oz grated cheese
1 tsp baking powder
Pre-heat the oven to 350°F/180°C/Gas 4, and also grease a 12-hole muffin/Yorkshire pudding tin with olive oil.
In a food processor, process the walnuts until they resemble ground crumbs. Add the rest of the ingredients and process until thoroughly mixed. The mixture should be of a soft dropping consistency. If the mixture is dry, add a little bit of water until the right consistency is achieved.
Spoon a desert spoonful into each hole of the tin. Place in the oven and bake for 15 minutes.
When ready, remove from the oven and leave to cool for 5 minutes before removing from the tin.