These muffins are my bread, rice, potatoes …. my staple. I eat them with stews, with butter and jam for breakfast, with my curries, etc etc. They are my bread and I can’t do without them. Before them, I was literally starving myself as I follow a gluten-free plus food combining diet. Now I am a happy camper 
2 eggs
1/2 tsp salt
1/4 cup olive oil
2 cups almond meal
4 tsp baking powder
2 Tbs fresh parsely, chopped fine
1 1/2 cups grated cheese (if you omit, then add some extra almond meal )
milk (Hmmm, not giving a quantity here as it all depends on the amount of almond meal you put in, and cheese )
1/2 cup cooked bacon, chopped fine (optional)
- Beat egg, salt and oil
- Mix almond meal, baking powder, cheese , bacon, and parsley
- Add egg mix to almond mix
- Add enough milk to give you a wet but still stiff texture, almost like thick porridge.
- Mix all together lightly
- Spoon into 12 muffin cases
- Bake at 190 degrees celcius for 15-20 minutes
- Turn out and cover with cloth till cool
- I keep them in the fridge in a tupperware and take it out when needed
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