Olive & Sundried Tomato Herbed Muffins

Name: Olive & Sundried Tomato Herbed Muffins
Yield: 12 servings
Ingredients: 1 cup olives – chopped sundried tomatoes – chopped (if in canola oil, drain the oil off and wash the tomatoes to get rid of the canola oil); 30 g fresh herbs (basil, coriander, rosemary, thyme etc); 1 g grated zucchini; 1 cup coconut milk (or your choice of milk); 2 cups Changing Habits Emmer Wheat Flour; 2 eggs; 1/2 cup Changing Habits Coconut Oil; 1 small onion or a bunch of chives – chopped; 1 1/2 tsp bicarbonate soda; 1 tbsp apple cider vinegar, lime or lemon juice; Seaweed salt and pepper to taste

by Tessa | Nov 6, 2015 | 0 comments

Healthy savoury muffins made with organic Emmer Wheat flour - serve warm with a generous knob of butter!

Yields12 ServingsDifficultyBeginner

NF, DF

1 cup olives – chopped sundried tomatoes – chopped (if in canola oil, drain the oil off and wash the tomatoes to get rid of the canola oil)

30 g fresh herbs (basil, coriander, rosemary, thyme etc)

1 g grated zucchini

1 cup coconut milk (or your choice of milk)

2 cups Changing Habits Emmer Wheat Flour

2 eggs

1/2 cup Changing Habits Coconut Oil

1 small onion or a bunch of chives – chopped

1 1/2 tsp bicarbonate soda

1 tbsp apple cider vinegar, lime or lemon juice

Seaweed salt and pepper to taste

Preheat the oven to 180 degrees Celsius

Sift the Emmer Wheat flour into a bowl

Add all dry ingredients together and combine

Add all wet ingredients until evenly dispersed and combined. The mixture will be quite thick!

Spoon the mix into lined muffin trays, or into paper muffin cups, place into oven and allow to bake for 20 Minutesto 25 Minutes , or until you place a knife or skewer into a muffin and it comes out clean.

Serve warm alone or with a generous amount of butter!

CategoryBreakfast, Snacks