¼ cup grated parmesan cheese (the kind from the green shake container)
2 tsp. baking powder
1 tsp. Italian seasoning
½ tsp. garlic salt
¾ c egg whites
6 T water
2 T Greek yogurt
Additional Italian seasoning and parmesan cheese for topping
Instructions
Whisk the dry ingredients. Add the wet ingredients and mix well. Divide the batter among 6 greased muffin tin holes and bake at 350 degrees for 22-24 minutes or until dry on top and no longer soggy in the middle. For best results, let the muffins sit for 5-10 minutes before slicing and serving. Yields 6 muffins
You can have one of these muffins in a THM:FP setting, but any more than that will put you into S territory.
Notes
*You can probably substitute THM Baking Blend, but you'll need more since it's not as dry as my baking mix. Start with a scant cup of Baking Blend and adjust from there as necessary.
Recipe by Briana Thomas at https://www.briana-thomas.com/parmesan-herb-biscuit-muffins-batch-6/