Savory Muffins

Makes 12 large or 16 medium muffins

Because we use natural foods on the SCD plan, there can and will be variation in basic ingredients. Flavor, texture, ripeness, and other characteristics of things like cheese, herbs, veggies, and fruits will vary, and may make each batch of muffins a little bit different. This is a very forgiving recipe, though, so have fun and experiment with different options!

Our son was diagnosed with Crohn's disease at age 11. He has been on strict SCD for 5 years, symptom free and medication free. It takes a lot of hard work, constant preplanning and a great dose of self discipline, but in return it allows the freedom of wellness. We are grateful for this diet.

3 cups almond flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon fresh chopped thyme, or ½ teaspoon dry thyme (optional)
3 eggs
4 tablespoons (½ stick) butter, melted, or ¼ cup olive oil
½ cup SCD yogurt (or cooked and pureed veggie, for dairy-free option)
½ cup shredded cheddar cheese, or ½ cup dry curd cottage cheese (omit for dairy-free option)
¾ cup finely chopped onions
1 cup finely chopped mushrooms

  1. Line a muffin tin with cupcake papers. Preheat the oven to 350°F.
  2. In a large bowl, mix the almond flour, salt, baking soda, and thyme. Put the eggs, melted butter (or oil), and yogurt into another bowl and mix well—a whisk works great for this job.
  3. Add the wet ingredients to the dry ingredients and stir until the mixture is combined but not perfectly smooth. The overall goal here is to mix the muffin batter well but not to overmix, since that would cause the muffins to have be tough. Add the cheese, onions, and mushrooms and stir to combine.
  4. Scoop the batter into the muffin cups, filling them about two thirds full.
  5. Bake for about 20 minutes, or until light golden brown. Serve warm, with extra butter, alongside a soup or salad, or serve with school lunches or as a tasty travel snack.

*Note: As with most muffins, these are best on the day they’re baked. If you want to store extras, freeze them on the day of baking, then thaw as needed.

— Tali, SCD mom from Washington