Instructions

• Preheat oven to 375°F (190°C).
• Prepare a muffin pan or silicone muffin cups: spray lightly with non-stick spray or brush with a little oil, or use silicone cups. (If you use larger muffin cups than about 2 inches across, you’ll get fewer muffins and may need to bake a bit longer.)
• In a medium bowl, combine 1/2 cup almond flour, 1/2 cup raw hemp seed, 1/2 cup finely-grated Parmesan cheese, 1/4 cup flax seed meal, 1/4 cup nutritional yeast flakes, 1/2 tsp baking powder, 1/2 tsp Spike Seasoning (optional), and 1/4 tsp salt. Stir until the mixture is evenly blended.
• Divide the mixture evenly among the prepared muffin cups. Press the mixture firmly into each cup so it is compacted and nearly fills the cup—firm packing helps the ingredients bind as the cheese melts during baking.
• Bake in the preheated oven for 25–30 minutes, or until the tops and edges are nicely browned and the muffins feel set and firm to the touch. If your cups are larger than the ones described above, add a few extra minutes and check for doneness.
• Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes. Then transfer muffins to a wire rack to cool further; cooling helps them firm up and hold their shape.
• Store the cooled muffins in the refrigerator for up to one week. Reheat individual muffins in the microwave or a toaster oven before serving.