Rosemary and Feta Sundried Tomato Muffins

Name: Rosemary and Feta Sundried Tomato Muffins
Ingredients: 2 cups almond meal; 4 free-range organic eggs; Fresh rosemary, chives or basil to taste; 100 g feta, diced; 1 tsp baking soda; 1/2 tsp Changing Habits Seaweed Salt; 1/4 cup Butter or coconut oil; 1/2 cup Chopped sundried tomatoes; You can get creative with these by adding in other spices, herbs, roasted veggies, spinach, kale, grated carrot, beetroot or zucchini.

by Tessa | Nov 6, 2015 | 2 comments

Versatile gluten and grain free muffins for those of you that have these food sensitivities or intolerances, or if you just want to enjoy a delicious savoury muffin.

Yields1 ServingDifficultyBeginner

2 cups almond meal

4 free-range organic eggs

Fresh rosemary, chives or basil to taste

100 g feta, diced

1 tsp baking soda

1/2 tsp Changing Habits Seaweed Salt

1/4 cup Butter or coconut oil

1/2 cup Chopped sundried tomatoes

You can get creative with these by adding in other spices, herbs, roasted veggies, spinach, kale, grated carrot, beetroot or zucchini.

Preheat the oven to 180C. Line a muffin tray with muffin paper trays.

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

Spoon the mixture into the muffin paper trays evenly and bake in the oven for 20-30 minutes or until golden.

Remove from the oven and allow to cool until desired.

Serve warm and enjoy!

CategoryBreakfast, Snacks

[cooked-sharing]

Ingredients

2 cups almond meal

4 free-range organic eggs

Fresh rosemary, chives or basil to taste

100 g feta, diced

1 tsp baking soda

1/2 tsp Changing Habits Seaweed Salt

1/4 cup Butter or coconut oil

1/2 cup Chopped sundried tomatoes

You can get creative with these by adding in other spices, herbs, roasted veggies, spinach, kale, grated carrot, beetroot or zucchini.

Directions

Preheat the oven to 180C. Line a muffin tray with muffin paper trays.

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

Spoon the mixture into the muffin paper trays evenly and bake in the oven for 20-30 minutes or until golden.

Remove from the oven and allow to cool until desired.

Serve warm and enjoy!

Rosemary and Feta Sundried Tomato Muffins

Ingredients Directions

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2 Comments

Catherine on January 3, 2019 at 11:23 am

How much rosemary would you recommend using?
Reply
- Kerry White on January 7, 2019 at 11:51 am
  
  Hi Catherine. Thanks for getting in touch. The amount of rosemary you add to these muffins comes down to personal taste. You could maybe start with a tbsp and adjust it from there. Hope this helps and let us know how you go!
  Reply

Rosemary and Feta Sundried Tomato Muffins

Ingredients

Directions

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