These tasty Keto Cheesy Herb Muffins are fluffy and tender and loaded with flavor! The perfect low carb side to soups, chilis, and even your favorite Keto breakfast of bacon and eggs!
On tasting them, Mr. Hungry immediately pronounced these keto cheesy herb muffins the “best low carb bread thingy you’ve ever made!” I have to agree with him, these savory low carb muffins really did turn out amazing!
I’ve got some great keto soup recipes coming up and I wanted to make something that would round them out and make a complete meal, which is how this savory keto muffin concept came about. We were leaving Honduras for a trip to the US the following day so I was using up ingredients I already had in the fridge – thus the cheddar and thyme combination that I’m posting here.
I love how these flavors worked together, but the beauty of this savory keto muffin recipe is that you can absolutely change it up and use other cheese/herb combos based on what you have on hand – or your own flavor preferences.
What I love about these keto cheesy herb muffins is that the top crisps up and is reminiscent of the popular cheddar herb biscuits from Red Lobster, while the inside has a perfect crumb and soft texture of a muffin.
Slather them with butter and I promise that these delicious low carb muffins will be your new keto BFF.
I have ideas to make a double batch of these savory keto muffins in a sheet pan and then cut them into cubes for stuffing. Or crumble them and toast them further to sprinkle over my keto Chorizo and Green Chili Mac and Cheese or Green Chicken Enchilada Cauliflower Casserole for an extra layer of crunch and flavor. OR use them as the base for a new low carb stuffed mushroom recipe!
Keto Cheesy Herb Muffins Recipe Video ??
The list goes on – this keto cheesy herb muffin recipe is so versatile that there is no end to the applications for it in your keto recipe repertoire!
For starters, I recommend that you make a batch of these as is right away – then tell us what creative things YOU would do with them in the comments!
Keto Cheesy Herb Muffins – Low Carb
- Total Time: 28 minutes
- Yield: 8 muffins 1x
Description
These Keto Cheesy Herb Muffins make the perfect low carb side to soups, chilis, and even your favorite Keto breakfast of bacon and eggs! Gluten free!
Ingredients
- 6 tablespoons butter
- 1 teaspoon granulated erythritol sweetener
- 1 cup superfine blanched almond flour
- 3 tablespoons coconut flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 teaspoons baking powder
- ¼ teaspoon xanthan gum
- 2 eggs
- 1/2 teaspoon fresh thyme leaves
- 1/3 cup unsweetened almond milk
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Grease or line a standard cupcake pan with 8 muffin cups.
- Place the butter in a medium-sized microwave safe bowl.
- Microwave on high, uncovered, for 30 seconds or until melted.
- Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, eggs, fresh thyme, almond milk and cheddar and mix well with a fork.
- Spoon the batter into the muffin cups, about 2/3 full.
- Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Net carbs per muffin = 2 grams
For recommendations on the brands I use and prefer for best results when baking keto friendly recipes, see the IBIH Pantry Recommendations Page!
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: keto breads
- Method: baking
Nutrition
- Serving Size: 1 muffin
- Calories: 216
- Fat: 20g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 7g
Tracie says
I made these today, used egg white instead of Xanthan and added a handful of baby spinach. So delish, I couldn’t stop at 1!! These are light and buttery and melt in your mouth! No overpowering almond or coconut flour taste. Will definitely be making these regularly.
★★★★
Brandy says
Forgot how good this recipe is. It does not disappoint! I used fresh rosemary and happened to have an herb cheese from Costco that I shredded. Very versatile recipe. Hits the spit when you want something bread-y with your meal.
★★★★★
Tiffany Ballard says
As you already know, I’m obsessed with this recipe! I probably make a batch once a week. I recently came across a finely-ground pecan flour with very similar net carb content. Would you say this can be interchangeable with almond flour in any recipe? Or should it only be used in dessert crust recipes? Thanks in advance for your advice!
★★★★★
Tiffany says
Melissa, I wanna say I’m speechless but I HAVE to rave about this recipe! I love love love it! As do my coworkers. It’s totally worth all the extra ingredients. Keto was never this good until I discovered your site! Thank you!!!
★★★★★
Mellissa Sevigny says
Thanks sooooo much Tiffany! I needed to hear that today! 😘
Lori says
Made this last night when I couldn’t sleep. I didn’t have muffin papers so I greased a 12-muffin pan with butter and I made a double batch. I left the herb out because I didn’t have it. These…are…so…GOOD! Just make sure to heat them up before eating them. They’re not the same cold. And I won’t use as much butter to grease the tin but I wanted to make sure these didn’t break! Thank you for this recipe.
★★★★★
Mellissa Sevigny says
I agree with you Lori, I much prefer them slightly warmed up! Try with the herbs next time, it really does add a nice flavor to them. Thanks for taking the time to comment!
Terry says
I don’t have a muffin pan but want to try these. Can these be made in a baking pan?
Mellissa Sevigny says
Yes, you may have to add a few minutes to the bake time to get the center cooked through though.
Stephanie Randall says
can heavy cream be used instead of almond milk?
Mellissa Sevigny says
I’d mix it at least half and half with water or it will be too heavy and add unnecessary calories.
Ale says
I just made these. So good!!!!
★★★★★
Letitia says
I just made these and they were absolutely delicious. I reduced the coconut flour by 1T and increased the almond flour slightly – no coconut taste at all. I also made it with coconut milk. What a fantastic recipe. I will definitely make this again. Thank you!
Sandi says
These were over-the-top amazing! Served them with dinner and so happy to have a few leftovers for breakfast tomorrow with some eggs. Will make a double batch and keep in the freezer. THANK YOU for sharing your recipes. I love your cookbook as well.
★★★★★
Jen says
I’ve made these a bunch and they are actually super easy and come out perfect every time. They keep well in the fridge and I don’t have to worry about over doing it because they are already portioned out for you! They are my go to for soup. I love the cheddar thyme combo but I also have added jalapeños and different cheeses. Just wanted to say, I tell everyone about your site and I really appreciate all you do to make our favorite recipes low carb. It ain’t easy making some of this stuff yummy, but you are doing a bang up job!
★★★★★
Mellissa Sevigny says
Thanks so much Jen, really appreciate that!
Barbara Harborth says
Made these yesterday single batch. The last three muffins I added chopped jalapenos. Both are delicious. But I ate them all. :(.so today I made a double batch and made some the regular way for the grands and some with jalapenos for me and husband. Did not use papers the second time and I like that better. Thank you for this one!!
Jenn says
These were delicious!! Even my husband, who is not an almond flour fan, raved about them! They’re very flavorful but no flavor is overpowering! So happy I made a double batch and will keep on hand in the freezer!
★★★★★
Sasha says
I made these today for the first time. I switched out the thyme for chives as I was looking for a cheese and chive muffin recipe and this worked great. Husband who is a diabetic love it. Fuss teenage son love it, so a winner all round.
★★★★★
Mary says
Is the fresh thyme a must? Can we substitute dry? Thanks!
NANCY WHEELER says
I subbed parm cheese for the sharp, turned out wonderful!! thank you for this recipe
Elizabeth Cabral says
Loved these! I doubled the recipe and used two rectangle silicone muffin molds greased with cooking spray. It made 8 mini loaves. I sliced the loaves in half and used it as bread with deli meat and tomato slices. Soooo good! Next will use as sausage and egg bisquits! I wish i could post pics on here!
★★★★★
Mellissa Sevigny says
Feel free to post on your Instagram story and tag me @ibreatheimhungry!
Terry says
Been on a bit of a Curry stint lately so I adapted this to make an extremely successful Savoury Korma Curry Muffin. Simply omitted the garlic powder, herbs, reduced salt to 1/2 tsp, swapped the almond milk for coconut milk and then added 2 decent tablespoons of good quality store bought Korma paste with 2 chopped scallion and a red bell pepper. Absolute magic! Your recipe is highly adaptable, thank you for it!
Mellissa Sevigny says
Sounds amazing Terry! Can’t wait to try this!
Lynn Blakeley says
I found that these were too salty for me. I am doing Keto, but I do need to limit my salt due to RLS. I also found that the coconut flour taste came through a little more than I wanted. I will reduce both these ingredients and try again. Hopefully that will work for my taste buds. I usually love all of your recipes.
★★★
Marlene says
Agreed….I love the recipe, but personally find it too salty.(maybe this is a keto thing as I also have problems with things being too sweet) Was super light and a great texture… thank you for sharing
★★★★
Heather says
These were so good! Next time I think I’ll add a little ham. Thanks for the great recipe!
★★★★★
Mrs Powell says
This is the best keto bread that I’ve made so far. They are absolutely gorgeous when they come out of the oven. They look feel taste like a real bread. There is no overpowering egg or almond flour taste. Wow this is a homerun I am going to be using this for many things. I’m going to leave out the garlic and add sage to make these for dressing for Thanksgiving. Thank you for helping me on this journey this is a major breakthrough for me and my diabetic life. Thank you thank you thank you
★★★★★
Lilah says
I 100% agree that this is the best keto “bread” I’ve made yet. This is a total game changer! Thank you, Melissa! This is a HOME RUN!
★★★★★
bb says
These are delicious and really hit the spot! I didn’t have almond milk, so I just used water and they turned out fine. The only problem with these is I could eat them all in one sitting! So good.
★★★★★
Debbie says
Just made this EASY and AWESOME just me at home Do u know if they freeze well
★★★★★
Mellissa Sevigny says
Yes they freeze great Debbie!
Kathy says
I made these to go with soup last night. I love them! Reheated one to have with steak tonight, they reheated great. Great recipe!!
★★★★★
Tessa says
Yum! I actually made these dairy free and egg free – to avoid my food allergies. I just subbed the egg and xantham gum for gelatin eggs. I used dairy free cheese too. They turned out so well!! Light, fluffy, flavorful. Slightly higher in carb with the dairy free cheese, but totally worth it!
★★★★★
Scott says
Very delicious and easy to make
★★★★★
Ellie says
Did anyone else find the coconut flour taste a bit too strong? I followed the recipe exactly and will sub out the coconut next time, just using more almond flour.
Oh, one thing I changed… I used Milkadamia milk instead of almond milk. It’s expensive, but a container lasts a long time in the fridge and it’s really yummy.
I, too, found the salt to be too much, but all in all these really hit the spot.
Thank you!
Adriana says
this are wonderful! I feed it to my family and they didn’t even noticed they were Ket, lol thank you
★★★★★
elayne says
can i substitute any other gf flour for the almond flour? the recipe sounds wonderful, but i’m allergic to almonds. thanks, elayne
Jenn says
I made a double batch and ‘dried out’ the second batch (on purpose) and made a savoury bread pudding with bacon and topped with green onions once done. Divine!
★★★★★
Lynn Ellis says
I made these yesterday and they turned out delicious. I was wondering if there is any way I could make them into a regular biscuit, instead of savory. I just tried and I read a post where the lady wanted to use milk and you suggested 1/4 HWC and 3/4 cup water. Was that in place of the cheese? So, I did that and it was very runny. I added a couple more tbsp of coconut flour. I left out the cheese and herbs. I’m going to bake them now and see what happens. Sure hope they turn out.
★★★★★
Mellissa Sevigny says
The cheese acts as a binder so hopefully they stayed together for you ok without it!
Lynn Ellis says
Oh, dear, they are very crumbly. I guess I should have added the cheese, but I also found that much liquid made the batter very runny. Next time I’ll use the almond milk. Taste good, though.
★★★★★
Virginia says
Oh yeah! Been keto since April, lost 20
Pounds and almost two dress sizes so I’m
Very motivated.
THESE are WONDERful. Perfect!
I used silicone smalls and got 16 muffins. Just perfect! Thank you SO much for this. I am a total bread freak before anything w
Else and this feels like heaven. Good job!
★★★★★
janis simpson says
I just made these oh yummo! Been on Keto 2 months (lost 25 #bs ) so far and starting to really experiment now with different recipes. These are the best muffins I’ve tried so far. Next batch I will use Monterrey cheese and chopped green chiles w/cumin or chopped cilantro. This will be my go to base for a variety of flavors.. Thankyou! also I used silicone muffin pan reg size (6) and also a silicone muffin pan with the very small muffins (24) sprayed with Pam, let cool and they popped right out . Had some batter left over in the small muffin batch so just put it in Saran wrap in fridge and will bake tomorrow. I am so glad these freeze well.
Jessica says
I just made these to go with a low carb tomato soup recipe I found, they were perfect! Not exactly a replacement for the grilled cheese we all know and love, but dipping pieces of the muffins into the soup was a pretty good second! Thanks for sharing I’ll make these again!
Suzanne Hendrickson says
Thank you Melissa for the recipes and the education. I am lowering my carb intake as part of a healthier diet, just beat stage 4 cancer and am making more “intelligent” food choices. I am not trying to lose weight, but I feel better when I cut the carbs. Getting adequate veggies has been a challenge and so many of your recipes are smart and healthy. Love the Keto soup and I add low carb foods to keep it interesting and varied. It is my work lunch go to and I can make a pot and have it all week! I do miss a piece of bread with soup and the muffins are awesome. I also want to thank you for being conscientious and kind to followers who ask off the wall questions, like the fork one. (have a fork scraping the bowl issue too, but we are taught not to change the directions when baking, every step is in that order for a reason) Glad to know I can happily grab my spatula and mix away. These days, many would have tried to make fun of that question. Back in the day we would say you showed elegance and grace and me, well I still say it. That and yummy recipes too! Girl, you are the whole package. Please keep the yummies coming, we appreciate you.
★★★★★
Holly says
Oh my, were these ever tasty! A win for my young daughters too. Tonight I made them with your creamy basil tomato soup, also wonderful! It tasted like such comfort food on this chilly night. 1 muffin and 1 cup of soup and I felt very satisfied. I can’t wait to experiment with other herbs. I am thinking rosemary with a little lemon zest!!! Plus, I just saw the monkey bread muffins…. next weekends game plan! Thanks for taking the time to share your recipes. Very grateful!
Psammead says
Love them and so easy to make. The Thyme makes them so tasty although I added more. Going to experiment with different spices.
Thank you for a really tasty savoury muffin.
★★★★★
Gretchen Anderson says
Loved these little muffins! Slightly too salty for my taste so next time I won’t add salt. I also suggest adding more thyme, but that’s just because I love the flavor of it. Thanks so much for the recipe!
★★★★★
danha says
Extremely good but not too structurally sound. Very crumbly.
★★★★
Mellissa Sevigny says
They shouldn’t be crumbly unless you are using inferior almond flour that is not super fine or blanched (which means the skins have been removed.)
CY says
Hi! Question- Is sweeter needed for these? I need a good muffin to eat with things but I’m not into sweet muffins. If I omit that, do I need to change anything? Have you had it without it? Lastly, what other flour can I use besides coconut flour? Add more almond or a different one all together? Unfortunately, coconut doesn’t agree with me. Thanks! Looks really good!
Allison Baldwin says
I cannot say enough about these muffins!! They are so good! Especially when paired with the delicious Tomato Basil soup :-) This is a great combo for lunch or dinner and gives you the feeling that you are enjoying comfort food without all of the carbs. Great find!
★★★★★
Donna says
Awesome, but next time I will omit the sweetener. I prefer my cheese herb muffins to be more savory than sweet. Just a preference, but otherwise, fantastic! Thank you!
★★★★★
Dawn Voisin says
Made them last night, I only had ground Thyme, so is think that made them a bit stronger with the herb flavor, but that was on me. Followed the recipe and they came out great and my husband was very happy, this is the first muffin or bread recipe that has worked out for me so far. Looking forward to getting the proper ingredients and trying again, thank you!
Allyson says
These are perfect and delicious. I make and freeze blueberry muffins for an on-the-go snack and sometimes I want something savoury. These hit the spot!
★★★★★
Pati says
Hi! Would that work without xantan gum?
MOONYEAN C LEFEVRE says
These are great when you just want a little bit of the garlic bread feel with your meal…love these easy to make muffins.
Michelle Hewitt says
Sooooo delicious! Perfect with a warm bowl of soup!
Ashley B says
Yummy!!
★★★★★
Luly Huang says
Can i subtitute xanthan gum with something else ? Tq
Shirley Bond says
Excellent texture and flavor. I used regular muffin liners and they stuck while warm but not after they cooled. I used unsweetened cashew milk and Lakanto Monkfruit granulated sweetener, though I think the sweetener could be halved or perhaps omitted. The texture stayed good after freezing and thawing. These are miles ahead of all the other keto drop type or muffin type ones I have made. Thank you Mellissa.
Mellissa Sevigny says
Thanks Shirley! I picked up some of the Lakanto Monkfruit sweetener when I was in the states but haven’t tried it yet – it may be sweeter than what I used because my muffins weren’t sweet at all. Glad you enjoyed the recipe!!!
DuAnne Mednick says
These are absolutely delicious. I made them with chopped green onions and with a chopped jalapeno for hubby. Really good recipe
So far everything I’ve made has been great.
★★★★
jill says
Melissa, I have been dairy free for 2months- do you happen to know of a substitute for the cheddar cheese? or Is it possible to make these without cheese?
Mellissa Sevigny says
almond cheese? OR omit it but it may affect the flavor and texture.
Margarita says
I FINALLY made this recipe tonight, it was SUPER easy and I actually got 9 muffins out of it which is great for us( family of 3). I used every ingredient exactly and followed your directions to the t. I was surprised because my son and I usually cannot stand erythritol, it makes our tummies hurt, but it was such a small amount and I have a lot of Swerve left over, I figured what could it hurt, and we are happy to say no stomach discomfort or “buzzing” feeling our mouths.
★★★★★
Allyson says
Swerve causeed me major gastric distress. Lakanto seems a lot better.
★★★★★
Liz says
I am so happy for your recipes! I have been doing Keto for about a month and a half now and am ready to really start baking some low carb meals. I’ve love your spaghetti squash chili recipe as well. But these muffins!!! So good!!! Thank you !
David says
I know xanthan gum is used to substitute for the missing gluten, but I actually happen to have gluten, a whole bag of it! I assume I could substitute backwards? Any idea how much to use? (I’m just low-carb/keto, not gluten free, obviously!)
★★★★★
Paul says
I have been on and off a keto diet over the years and one of the things most likely to cause me to take a break from the diet is my craving for baked goods and sweets (betting that’s similar for most people). Chocolate-coconut fat bombs have been great, and this recipe has been a great help. I’ve probably made this half a dozen times following the recipe exactly. I prefer a squirt of stevia drops as the sweetener. I recently started using 4 eggs instead of 2 and I like the texture better (fluffy-ier)
The last batch, I switched out the savory ingredients and used a little extra stevia, melted dark chocolate, cocoa powder and cinnamon. I know I added to the carb count somewhat, but the result was wonderful.
★★★★★
Kiana says
I just started keto and these were delicious. I made them with a keto jambalaya and they were great. Thanks so much for the recipe, I can’t wait to try more of yours. Also, the ads aren’t a big deal.
★★★★★
Pamela Thompson says
Simply delicious. I use the recipe without any changes. These were very good in taste and texture . I half the recipe because I hate to waste ingredients. I have tried so many Keto bread recipes with good reviews and for me the end results were not good. Next time I will make a full batch. I now have a recipe that actually taste like bread. The muffins did stick to my liners. I will try to use parchment liners or oiling the liners as was suggested in the comments. Thank you for sharing this recipe. I look forward to trying other recipes on your blog.
★★★★★
Mellissa Sevigny says
Thanks so much Pamela! I know there are lots of muffin and bread recipes out there so it means a lot to me that this one gets such high praise from you! I appreciate you taking the time to let me know you enjoyed it!
Amber says
I normally don’t write reviews but this one definitely deserves one. These are amazing!!!! You’d have no idea they were low carb. I doubled the cheese and didn’t have fresh thyme so I used ground and used 1/8 tsp and OMG!! That’s all I can say!!! Thank you for these!! Oh also my recipe made 12 muffins.
Barbara Moreda says
I keep trying cheddar biscuits/muffins and just never like them well enough. I thought I would try these. I didn’t have the Xanthum gum (it was either old enough I tossed it or it is playing hide and seek with me). I ad- libbed a bit on the spices (have you tried the dried shallots from Penzey’s – you really must!). I ate 4 with my tomato soup. Sure, I know the carbs put the meal a bit high BUT it was my lunch/dinner so I am good with that. :)
This recipe put all the others I have tried to shame.
Thank you!
★★★★★
Mellissa Sevigny says
Thanks so much Barbara – that really means a lot to me! And dried shallots sound amazing, I’m going to order some!
Pam says
These are really fantastic. My husband says they remind him of corn muffins! Mine did not come out of the liners as nice as yours. Maybe I will try oiling the papers first or using a non-stick muffin tin. Thanks for sharing!
★★★★★
Barbara T says
Next time try the parchment paper liners, I use them all the time and for me they work great..Can get them on Amazon and now and then I can find them in stores but not often..
Aline says
Made these today and they are amazing! My husband loved it and even my 14 year old picky eater did too! Thanks!
★★★★★
Liz says
Melissa, I just found your website and I have to say I love your writing style. It’s so fun!. Your recipes look great and I will definitely try them out. However the sheer volume of ads on your website is really a turn off. I know you have to make money, and by now everyone is used to seeing ads on websites such as this but in my opinion there are simply too many. Just my opinion of course, but I did want to put it out there.
Mellissa Sevigny says
Thanks for the feedback Liz!
Barney says
This recipe is fabulous! I just made the 1st batch. Next time I will use unsalted butter or less salt—just a tad too salty for me. And I agree w/ Liz about the adds on the blog…way too many and very distracting :)
★★★★★
Becky says
Weird about the ads. I just revised my Facebook profile and now see very few if any ads.
Cheryl Ford says
Thanks for these ~ but can I just place in a square pan or is it necessary to use muffin pan.
Thanks
Mellissa Sevigny says
You can do it in one pan but it will take longer to bake through – you’ll know it’s done when a toothpick inserted into the center comes out clean.
Kate says
Really good, excellent texture. Left out the thyme and added extra cheese to the tops before baking. Great sub for red lobster biscuits.
lynn says
Could I use regular milk? Or HWC?
Mellissa Sevigny says
Regular milk will increase the carb count quite a bit and HWC will make them too heavy. Try a mix of 1/4 HWC to 3/4 water and that should work well.
Marilyn says
Just confirming; a total liquid of one cup? The original recipe is 1/3 cup of almond milk. Thanks. These sound amazing!
Mellissa Sevigny says
No, 1 part HWC to 3 parts water to make up the total amount called for anytime you’re subbing HWC for almond milk. So in this case it would be about 1.5 tablespoons of HWC to 4.5 tablespoons of water to make up 1/3 cup.
Mara C. says
I use cultured low-fat buttermilk because that’s what I had and they came out light and fluffy and delicious. one third of a cup / 9 muffins is not going to add that much carb…
Great recipe, thanks!
★★★★★
Shauna Tobiasson says
I’m three months in on keto and so glad to find this!! How necessary is the xanthum gum?
Mellissa Sevigny says
The xanthan gum will give it a texture similar to a traditional wheat based muffin – you can omit it but it will yield a more crumbly end result.
Casey says
What is xanthan gum for?
Sandra says
I just made these and OMG !! They are so good,. You can get carried away if you don’t watch, cause they are out of this world. I ate 2 with lunch, hubby ate 4,. I did add jalapeno in mine for a little kick, cause he’s been asking for Mexican bread,. Thanks so much for coming up with this recipe,. I don’t have to miss bread anymore,. Thanks !! :)
★★★★★
Mellissa Sevigny says
Agreed Sandra! It’s hard to eat just one, especially when they are still warm out of the oven!!!
Ashleigh Johnson says
These were great! Thanks! The entire family loved them at dinner tonight and I am bookmarking this recipe to make again.
★★★★
Pam Campbell says
These cheddar biscuits are out of this world good. Made them first on Friday to go with soup. Made 2 more batches on Saturday to serve with Sunday lunch for the family. Most are “wheat eaters”. (Sounds like I’m calling them a bad name!) They will never know the difference. I agree with Mr. Hungry-these are some of the best thingys you’ve come up with!
Amy Rowan-Buckley says
These look fab! Is the erythritol crucial? I don’t use sweeteners at all. Thanks!
Mellissa Sevigny says
For these you can definitely leave the sweetener out and it won’t make a huge difference in flavor!
Beth Fagundes says
Before my Low Carb lifestyle, I had a great Tamale Pie recipe. I may try to resurrect that recipe with this on top instead of cornbread.
Cici says
Sorry if this is a stupid question, but is it necessary to mix the batter with a fork, or can I use my favorite silicone spoonula? For some crazy reason I hate the sound a fork makes when scraping a glass bowl, but if it’s important to mix with a fork to aerate the batter, I would tolerate it!
Mellissa Sevigny says
The fork isn’t necessary Cici, you can definitely use a silicon spatula or spoon instead!
Kelly says
Thanks for this Mellissa. I am always looking for new butter delivery foods. Love that you can change the flavor by adding different herbs etc.
Katie says
Butter delivery method– you sound like me! A new butter vehicle! These sound fantastic and I’ll be making them to go with some chili this weekend! :)
Mellissa Sevigny says
Hope you love them as much as we did Katie!