Herb muffins with a touch of spice....try adding cheese or other herbs too
3 free-range organic eggs
1 1/4 cups Changing Habits Emmer Wheat Flour sifted
1/4 cup Butter, ghee or coconut oil melted
1 tsp baking soda
1/2 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
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!
[cooked-sharing]
Ingredients
3 free-range organic eggs
1 1/4 cups Changing Habits Emmer Wheat Flour sifted
1/4 cup Butter, ghee or coconut oil melted
1 tsp baking soda
1/2 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.
5
Serve warm and enjoy!
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