Cheese and Herb Muffins

Name: Cheese and Herb Muffins
Yield: 8 servings
Ingredients: 1 1/4 cup Blanched almond meal; 1/4 cup Organic butter, melted; 4 Mushrooms, diced; 3 Thyme sprigs, stems removed; 3 Parsley sprigs, stems removed; 1 cup Spinach, chopped; 1/4 tsp Changing Habits Seaweed Salt; 1 sprig rosemary, chopped, stem removed; 2 tbsp chives, chopped; Changing Habits Pepper to taste; 1 cup cheese, grated; 3 organic eggs; 1 tsp baking soda; A dash of milk if needed

by Tessa | Nov 6, 2015 | 4 comments

Perfect for breakfast, lunch or an easy snack option.

Yields8 ServingsDifficultyBeginner

1 1/4 cup Blanched almond meal

1/4 cup Organic butter, melted

4 Mushrooms, diced

3 Thyme sprigs, stems removed

3 Parsley sprigs, stems removed

1 cup Spinach, chopped

1/4 tsp Changing Habits Seaweed Salt

1 sprig rosemary, chopped, stem removed

2 tbsp chives, chopped

Changing Habits Pepper to taste

1 cup cheese, grated

3 organic eggs

1 tsp baking soda

A dash of milk if needed

Preheat the oven and line muffin trays with paper liners.

Add all muffin ingredients to a large bowl and mix together until combined.

Spoon the mixture into the paper liners until ¾ full.

Place in the oven and cook for 15-20 minutes, or until golden brown and cooked through.

Remove from the oven.

Serve warm with butter or allow to cool to room temperature.

CategoryBreakfast, Snacks

[cooked-sharing]

Ingredients

1 1/4 cup Blanched almond meal

1/4 cup Organic butter, melted

4 Mushrooms, diced

3 Thyme sprigs, stems removed

3 Parsley sprigs, stems removed

1 cup Spinach, chopped

1/4 tsp Changing Habits Seaweed Salt

1 sprig rosemary, chopped, stem removed

2 tbsp chives, chopped

Changing Habits Pepper to taste

1 cup cheese, grated

3 organic eggs

1 tsp baking soda

A dash of milk if needed

Directions

Preheat the oven and line muffin trays with paper liners.

Add all muffin ingredients to a large bowl and mix together until combined.

Spoon the mixture into the paper liners until ¾ full.

Place in the oven and cook for 15-20 minutes, or until golden brown and cooked through.

Remove from the oven.

Serve warm with butter or allow to cool to room temperature.

Notes

Cheese and Herb Muffins

Ingredients Directions

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4 Comments

KAREN on February 9, 2019 at 3:03 pm

do you have the oven at 180 fan forced and how many does it make? Thanks
Reply
- Kerry White on February 22, 2019 at 11:02 am
  
  Hi Karen. Thanks for getting in touch. Yes, it’s a 180 degree oven and it makes around 12 muffins. Sorry for any confusion – the recipe has been updated now 🙂
  Reply
Fiona on August 23, 2020 at 1:07 pm

Do these need to be stored in the fridge or can they be kept in a container on the bench
Reply
- kerry@changinghabits.com.au on August 25, 2020 at 2:14 pm
  
  Hi Fiona. These will last for 2 days on the benchtop but will keep for up to 5 day in an airtight container in the fridge. Hope that helps 🙂
  Reply