I know sweet muffins are popular. Blueberries, or a white chocolate with raspberries always tend to hit the spot. There are times though, that I do prefer savoury muffins.
You may recall that my husband wakes up early for work. He sacrifices sleep so that he can spend time with us. Well, actually more with Asher as I usually pop to the gym for an hour (including travel time). This was one of my freezer/fridge friendly recipes as he could warm it up in the microwave as he prepares to go to work.
I do like the combination of Salmon and goats cheese. That many amount of eggs means I know my husband is getting enough protein. Goats cheese lifts this muffins up for sure. I like adding some goats cheese to freshly roasted vegetables and in salads. They are pretty expensive though and lucky for us, a little goes a long way.
For me, knowing that my husband is nourished and have a good start to the day makes me happy.
Salmon and Goats Cheese Muffins (mades around 10)
1/2 cup of almond flour
1/3 cup of coconut flour
1 carrot shredded
1/2 tsp baking soda
1/2 tsp of baking powder
1 tablespoon of maple syrup
60 grams of smoked salmon
30 grams of goats cheese crumbed
Prepare muffin cups and tray. Preheat oven to 180C.
In a bowl, whisk dry ingredients together. In a jug, mix wet ingredients. Pour wet to dry and fold through. Fold salmon and goats cheese through. Spoon into muffin cups. Bake for 20-25 minutes.