Rosemary and Spicy Sundried Tomato Emmer Wheat Muffins

Yields1 Serving

Herb muffins with a touch of spice....try adding cheese or other herbs too

3 free-range organic eggs

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

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!

Nutrition Facts

0 servings

Serving size