Today’s post is a guest post from blogger, Ayla of Gourmet Girl Cooks.

Greetings and Happy Summer! I’m happy to be back guest posting at Honeyville again and sharing another delicious recipe. My blog, Gourmet Girl Cooks, features recipes that are low carb, grain and gluten free, and contain no added sugar.
Today’s recipe is for Mini Cheddar Bay Muffins! They are made using Honeyville’s Blanched Almond Flour, my favorite almond flour to bake with.These little muffins are a cross between a cheddar biscuit and mini muffin. They are great for breakfast, lunch, or dinner. They even make a delicious snack. The extra sharp cheddar gives them a strong cheddar flavor and the hint of garlic and a touch of spice makes them delicious. They are so very easy to make.
I hope you enjoy my gluten-free recipe for Mini Cheddar Bay Muffins. If you’d like to find more recipes like this one, please check my blog, Gourmet Girl Cooks at where you will find hundreds of other delicious low carb, grain and gluten free no-sugar added recipes and meal ideas.
8 ounces (2 cups) shredded extra sharp cheddar cheese
3 ounces brick style cream cheese
1/4 cup finely grated Parmesan (powdery style)
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 or 3 dashes of ground cayenne pepper, optional
1 large egg
1 tablespoon olive oil
Preheat oven to 400 degrees F. Lightly spray or grease a 24-cup mini muffin pan.
Place cheddar and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melted mass of cheese is formed.
While cheese is melting in microwave, stir almond flour, Parmesan, salt, garlic powder and cayenne pepper together in a small bowl. Add flour mixture, egg, and oil to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure the cheese is hot before adding almond flour and egg).   
Using a lightly greased 1-tablespoon retractable scoop, scoop dough into 24 balls of dough and place in mini muffin cup wells. Bake for 12 to 15 minutes or until light golden brown. Remove from pan and cool on a wire rack or enjoy warm out of the oven.