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Cheese and Herb Muffins

Yields1 Serving

Perfect for breakfast, lunch or an easy snack option.

 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
1

Preheat the oven and line muffin trays with paper liners.

2

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

3

Spoon the mixture into the paper liners until ¾ full.

4

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

5

Remove from the oven.

6

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

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