Rosemary and Feta Sundried Tomato Muffins
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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.
Rosemary and Feta Sundried Tomato Muffins
Tessa
Rated 5.0 stars by 1 users
Category
Breakfast, Snacks
Author:
Tessa
Servings
1
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.
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!
