Pimiento Cheese Muffins

prep time: 5 minutes cook time: 15 minutes yield: 6 jumbo or 12
regular-size muffins (1 jumbo or 2 regular-size per serving)

½ cup blanched almond flour
¼ cup coconut flour
½ teaspoon baking powder
½ teaspoon fine sea salt
3 large eggs, beaten
½ cup unsweetened cashew milk, almond milk, or
heavy cream
¼ cup (½ stick) unsalted butter or ghee, melted but
not hot
¾ cup shredded extra-sharp cheddar cheese
¼ cup drained jarred pimientos, chopped
¼ cup minced onions
3 tablespoons sliced green onions
3 tablespoons minced fresh parsley
2 tablespoons finely chopped fresh chives
½ batch Homemade Pimiento Cheese (recipe below),
for serving

1. Preheat the oven to 325°F. Grease a jumbo 6-well
   muffin pan or a standard-size 12-well muffin pan.


2. Place the almond flour, coconut flour, baking
   powder, and salt in a medium-sized bowl and mix well