CHEESE MUFFINS

This is a variation of Lynda's bread rolls

We like them with soup. They are compatible with a fat fast. We have begun to make them several times a week. John is on the verge of giving up oatmeal and rice crackers to eliminate grains from his diet. He likes these so make a good addition to his diet.

30 gm ground flaxseed. Golden linseed, also known as flaxseed may be best
30 gm coconut flour
2 teaspoons baking powder
100 gm Plain Greek yoghurt or 50 gm Amanda's + 100 gm riccotta  cheddar optional
4 eggs
50 gm cheddar cheese grated or cut into small dice
a little salt
Optional spices eg pepper, smoked paprika, mustard and etc.
Optional herbs such as parsley, thyme, chives and etc

Turn the oven on to 175'C
Place ingredients in a mixing bowl and beat until completely blended.
Divide mixture between 6 muffin holes. I use a silicone tray set inside a roasting dish.
Bake for aut 15 minutes until they spring back to light pressure with your finger.

Tip out onto a cooling rack as soon as you can handle them.

Enjoy.