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Rosemary and Feta Sundried Tomato Muffins

Yields1 Serving

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.

 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.
1

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

2

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

3

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

4

Remove from the oven and allow to cool until desired.

5

Serve warm and enjoy!

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