Herb muffins with a touch of spice....try adding cheese or other herbs too
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings)
Ingredients
3 free-range organic eggs
.25 cup butter, ghee or coconut oil melted
1 tsp baking soda
.5 cup organic coconut oil or milk
150g sundried tomatoes, chopped
3 sprigs of rosemary, stems removed
1 chilli, chopped finely
Optional Add Ins: Spices, other herbs, cheese, olives, garlic, roasted chopped pumpkin etc
Directions
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.
Ingredients 3 free-range organic eggs
.25 cup butter, ghee or coconut oil melted
1 tsp baking soda
.5 cup organic coconut oil or milk
150g sundried tomatoes, chopped
3 sprigs of rosemary, stems removed
1 chilli, chopped finely
Optional Add Ins: Spices, other herbs, cheese, olives, garlic, roasted chopped pumpkin etc
Directions 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.
Rosemary and Spicy Sundried Tomato Emmer Wheat Muffins