Parmesan Herb Biscuit Muffins (Batch of 6)
THM:FP or S, low carb, low fat, sugar free, gluten/nut free
Serves: 6 muffins
  • ¾ cup Briana's Baking Mix*
  • 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
  1. 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
  2. You can have one of these muffins in a THM:FP setting, but any more than that will put you into S territory.
*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