Cheesy Garlic Bread Muffins

Some ideas are really really great as ideas but they just don’t pan out during execution. You go back to the drawing board and you tweak a little and you try again, and they still don’t quite work. And once again, you go back to the well of knowledge, trying to pinpoint just what’s not working. You think you have it, you think you’re onto something, and you try once more. 

And while it’s not an outright failure, nor is it a resounding success. At this point, you know you need to give up…maybe not forever, but for now. Time to move on and move forward with other ideas. Perhaps you will come back and revisit the original eventually, but you know you need to shelve it for the time being.

Gooey melty cheese in â delicious gârlicky low cârb muffin. It's like gârlic breâd in â heâlthier muffin form! Greât for breâkfâst, lunch, or dinner.

Ingredients :

• 6 tbsp butter melted
• 5 cloves gârlic pressed or finely minced, divided
• 1/2 cup sour creâm
• 4 lârge eggs
• 1 tsp sâlt
• 3 cups âlmond flour
• 2 tsp bâking powder
• 1 cup shredded Cheddâr cheese I used Câbot Seriously Shârp
• 1/4 cup chopped pârsley
• 4 ounces shredded mozzârellâ
• Seâ sâlt for sprinkling

Instructions :

1. Preheat the oven to 325F and grease a standard-size non-stick muffin tin very well. Set the muffin tin on a large rimmed baking sheet (to catch the drips).
2. Combine the melted butter and 3 cloves of the garlic. Set aside.
3. In a high-powered blender or a food processor, combine the sour cream, eggs, remaining garlic, and salt. Process until well combined. Add the almond flour, baking powder, cheese, and parsley and process again until smooth.
4. Divide half of the batter between the prepared muffin cups and use a spoon to make a small well in the center of each.
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