Low Carb Cheese and Chive Muffins

These Low Carb Cheese and Chive Muffins taste delicious. I make these and generally keep them in the freezer for when I want a quick snack. I personally like them warmed up and served with butter but even plain you will find they hit the spot. I used garlic chives in this recipe instead of plain chives so these particular ones have a slight garlicky taste to them which tastes really good. Try omitting the chives and use jalapenos in their place for an almost cornbread style muffin which goes really well with Mexican food such as Slow Cooker Beef Brisket.

Having the right foods on hand for those times when you are searching for something to nibble on means that you are less likely to make the wrong food choice. That’s why recipes like this one are great. They have certainly helped me with making better food choices.

Yogurt Water as Replacement for Almond Milk

Note that I use ‘yogurt water’ in this and many of my other recipes. It is generally 3 tablespoons of Greek yogurt mixed in with approximately 1 cup of water and I use it instead of almond milk. This recipe requires 1/4 cup so I would just add 1/4 cup water to about 1 tablespoon Greek yogurt.

More Delicious Low Carb Muffin Ideas

If you are looking for some other delicious low carb muffin recipes, check out some of these recipes. For a savory muffin, there’s a lovely recipe for Low Carb Tomato, Olive and Feta Muffin. If  you are after something a bit sweeter then have a look at the Low Carb Raspberry and Macadamia Muffins as well as the lovely decadent Low Carb Dark Chocolate and Zucchini Muffins.  There are also a couple of breakfast muffin recipes that you can look up if you are interested. I hope you find the time to make these tasty muffins. Kxx