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Cheesy Grain-Free Protein Muffins

"A great grain-free 'bread' recipe, this muffin is light and eggy and would make a great breakfast muffin or lunch side. Great for those with grain or gluten intolerance."

Ingredients :

4 eggs
1/4 cup butter, melted
1/4 cup water
1/4 teaspoon sea salt
1/3 cup almond flour
1/4 cup flax seed meal
1/4 teaspoon baking soda
1/4 cup shredded Cheddar cheese (such as Sargento® Chef Blends® Shredded 4 State Cheddar® Cheese), plus more for sprinkling
2 tablespoons chopped fresh thyme

Instructions :

Prep : 10M	Cook : 12M	Ready in : 23M

Place oven rack in the middle row. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
Combine eggs, butter, water, and sea salt in a bowl. Sift almond flour, flax meal, and baking soda into egg mixture while continually stirring. Add Cheddar cheese and thyme; stir until batter is well combined. Spoon batter into the prepared muffin cups. Sprinkle extra Cheddar cheese over each muffin.
Bake in the preheated oven until golden on top, 13 to 14 minutes.