Keto Ham & Dill Breakfast Muffins Recipe
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Always in a hurry every morning? Then you must try this Ham and Dill Muffins that can be prepared in less than 10 minutes. Just combine everything together in a mug, place in the microwave to cook and voila, your breakfast meal ready to be served.
Ingredients:
1 Egg
2 tbsp Melted Butter
2 tbsp Milk
2 tbsp Almond Flour
1 tbsp Coconut Flour
1/2 tsp Baking Powder
1 slice Cooked Ham, chopped
1 tsp Chopped Dill
Procedure:
1. Whisk together all ingredients in a microwave-safe mug.
2. Set in the microwave and cook for 2 minutes.
Servings: 1
Nutritional Information:
Energy – 297 kcal
Protein – 14g (19%)
Fat – 25g (75%)
Carbohydrates – 5g (6%)
Fiber – 1.4g
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EASY Breakfast Egg Muffins Recipe! With Sausage, Pepper & Mushrooms! Make-Ahead Recipe!
FULL RECIPE HERE:
These breakfast egg muffins are the perfect combination of an egg omelette and hash browns, all in bite! Each bite is packed full of amazing, mouth-watering flavor! I love to make these for Sunday brunch and enjoy them with a side of avocado. Try these as a make-ahead breakfast, too! Just warm up in the morning as you head out to work!
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Molly Yeh's Cheesy Garlic Babka Muffins | Girl Meets Farm | Food Network
Molly's Cheesy Garlic Babka Muffins are the ultimate garlic knot upgrade! ????
#GirlMeetsFarm, Sundays @ 11a|10c from 10/4/20 to 12/27/20.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cheesy Garlic Babka Muffins
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 5 min (includes rising and cooling time)
Active: 45 min
Yield: 12 servings
Ingredients
Dough:
1/2 cup lukewarm whole milk
One 1/4-ounce envelope active dry yeast
1/4 cup plus 2 teaspoons sugar
3/4 teaspoon kosher salt
2 large eggs
3 cups all-purpose flour, plus additional for dusting
5 tablespoons unsalted butter, cut into cubes, at room temperature
Nonstick cooking spray, for the bowl and muffin tin
Filling:
2 tablespoons olive oil
1 1/2 teaspoons red chile flakes
4 cloves garlic, minced
1 1/2 cups shredded Gruyere
1/2 cup pine nuts, toasted
1/4 cup chopped fresh oregano
To Finish:
1 large egg
Flaky salt, for sprinkling
Freshly ground black pepper
Freshly grated Parmesan, for sprinkling
Directions
For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour.
For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
To finish: Preheat the oven to 375 degrees F.
Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.
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Molly Yeh's Cheesy Garlic Babka Muffins | Girl Meets Farm | Food Network
Sour Cream & Dill Muffins - Delight Of The Bite
These little bundles of YUM are so, so easy and quick to make. Not to mention incredibly tasty, tender, moist and melt-in-your-mouth good. A recipe my mom made for years that she got from the Virginia Junior League (probably from a friend since we're from Seattle!). Here's what you need to know...
Sour Cream & Dill Muffins (Makes 24 mini muffins)
2 cups all purpose baking mix (like Bisquick for example)
4 T melted butter
1 cup light sour cream
1 tsp dried dill
Mix all ingredients together and drop evenly into mini muffin tins (or drop directly only a baking sheet or in regular sized muffin tins). Bake at 400 degrees for 9-10 minutes. Bake 2-3 more minutes if you make larger sized muffins.
These are delicious on their own but they pair great with soups, salads, or even eggs in the morning. So easy and so quick!!! A Win-Win!
Cheese Muffins Recipe
Quick and easy recipe for cheese muffins, one of the most savory muffins, fluffy, cheesy in the inside, with a great crispy top. They are simply delicious near a good fresh salad or soup and a good alternative for kids lunch boxes.
Ingredients:
Makes 12 muffins
1 1/2 cups (190g) flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 cups (200g) grated cheese (cheddar is good)
1/2 cup (120 ml) milk
1/2 cup (120 g) yogurt
1 egg, beaten
1/4 cup (60g) butter, melted
Freshly ground black pepper
Paprika and grated cheese to sprinkle on top
Directions
1. Preheat the oven to 375°F (190°C). Butter and dust with flour a muffin tray or line with paper cups.
2. In a bowl, whisk together the dry ingredients, flour, baking powder, salt and sugar.
3. Stir in the cheese and black pepper.
4. In another bowl mix the yogurt with milk, egg and melted butter.
5. Fold the liquid into the flour mixture.
6. Spoon mixture into the muffin cups. Sprinkle paprika and grated cheese on tops.
7. Bake for about 20-25 minutes until golden brown.
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Cheese Ball Recipe | Dill Pickle Cheese Ball Recipe By Christy | 2023
#dillpickle #cheeseballrecipe #
Dill Pickle Cheese Ball by Christy
INGREDIENTS
FOR THE CHEESEBALL
16 oz. cream cheese softened to room temperature
1 c. shredded Cheddar
1 c. shredded mozzarella
1/2 c. chopped dill pickles
1 tbsp. finely chopped dill
1 tbsp. pickle juice
1/2 tsp. garlic powder
1/2 tsp. paprika
kosher salt
Freshly ground black pepper
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I can teach you to cook tasty and healthily
Cooking with Christy is loaded down with healthy and tasteful recipes that are actually good for you! You will find that Christy's recipes are easy to make, can be prepared in just minutes, and require no cooking skills at all! Christy is sharing some of her favorite recipes in her very first cookbook.
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