Marmite Muffins
User Reviews
5
Marmite Muffins
Description
This recipe for Marmite Muffins combines almond flour and shredded mature cheddar with whipped eggs, natural yogurt, and seasonings like garlic and onion powder, resulting in savory muffins. The eggs are first beaten until frothy to add lightness to the batter, which is then mixed with dry ingredients and yogurt for moisture.
The muffins bake until golden and set, with a texture that balances density from the almond flour and tenderness from the beaten eggs and yogurt. The unique step of poking holes in each muffin and brushing them with a melted butter and Marmite mixture imparts a rich, savory glaze that enhances the overall flavor with Marmite's recognizable salty and umami qualities.
These muffins are low in carbohydrates and provide a flavorful option for those avoiding wheat flour. They can be enjoyed as a snack, part of a breakfast, or alongside soups and salads. Storing in the refrigerator preserves freshness, and they also freeze well for extended keeping.
Ingredients
- 4 egg room temperature, large
- 1.5 cups / 150g almond flour
- 1.5 cups / 170g cheddar cheese mature, grated or shredded
- ¼ cup / 60g natural yoghurt
- 1 ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Glaze
- 1.5 tablespoon butter melted
- 1 teaspoon marmite
Instructions
- Preheat the oven to 180C /350F electric or 160 C / 320F fan assisted. Line a muffin pan with paper cups (or grease a silicone muffin mould).
- Blend the eggs in a food processor or with an electric mixer until frothy and double in size (around 2 minutes).
- Add the almond flour, grated cheddar, yoghurt, baking powder, garlic powder and onion powder and blend until well-combined.
- Fill the batter into 8 paper cups and bake for 25-30 minutes or until a skewer inserted comes out clean. If necessary, cover loosely with aluminium paper during the last 5 minutes of baking to prevent excessive browning.
- Once the muffins are out of the oven, make the glaze: Melt the butter and stir in the marmite.
- Using a skewer or toothpick, poke holes all over the muffins. Then, brush over the marmite glaze. Leave to cool down or enjoy straight away!
Notes
- Each muffin contains approximately 2g net carbohydrates; recipe yields 8 muffins.
- Using shredded cheddar by weight is more accurate than volume measures.
- Prepare 8 muffins to prevent batter overflow and ensure proper rising.
- Store muffins in the refrigerator for up to 5 days or freeze for up to 3 months.
- This recipe allows variations; see linked post for more ideas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Total Carbohydrates | 5.1g | 2% |
| Protein | 12.9g | 26% |
| Fat | 22.8g | 35% |
| Saturated Fat | 7.7g | 39% |
| Fiber | 1.9g | 8% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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