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Olive & Sundried Tomato Herbed Muffins

Yields12 Servings

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

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
1

Preheat the oven to 180 degrees Celsius

2

Sift the Emmer Wheat flour into a bowl

3

Add all dry ingredients together and combine

4

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

5

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.

6

Serve warm alone or with a generous amount of butter!

Nutrition Facts

Servings 12