Cheesy Italian Quick Muffin with MCTs

Found on:

MCT oil powder makes a spectacular coffee creamer (that Wheat-Free Market will be combining as a coffee creamer with collagen hydrolysates for skin and joint health to add to the appetite-suppressing, weight loss-promoting, focus/concentration-enhancing effects of the MCTs). But I wanted to see how medium-chain triglyceride (MCT) oil powder performs in baking. So here was my first try.

I only added a rounded tablespoon of MCTs to provide around 10 grams, the minimum quantity required to obtain health benefits, such as suppressed appetite. I believe adding the MCT oil powder made a modestly lighter texture to the muffin but otherwise did not change the recipe or flavor. Here, I used it in a savory quick muffin with cheese and herbs.

I shall be using it in other ways in future to assess whether this could be a way to get your MCTs from various foods added to your day.

Makes 1 muffin

1/4 cup almond flour/meal
1 rounded tablespoon MCT oil powder
2 teaspoons ground golden flaxseed or ground psyllium seed
1 tablespoon grated Parmesan or Romano cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon sea salt
1 egg
2 tablespoons water
1 tablespoon shredded Parmesan or Romano cheese (optional)

In large ceramic mug, combine almond flour/meal, MCT oil powder, flaxseed or psyllium seed, cheese, basil, oregano, salt and mix thoroughly. Stir in egg and water until well mixed.

Microwave on high for 2 minutes or until toothpick or knife withdraws dry from center. Top with shredded cheese, if using, while still hot.

The post Cheesy Italian Quick Muffin with MCTs appeared first on Dr. William Davis.

Leave a Reply

Your email address will not be published. Required fields are marked *