This is a wonderful savory muffin that will be a lovely complement to any holiday meal!
Garlic, Rosemary and Chive Muffins
Makes 12 muffins
2 1/4 cups blanched almond flour
1 1/2 tsp sea salt
3/4 tsp baking soda
6 Tbsp garlic infused olive oil
4 large eggs
2 egg whites
1/2 cup fresh chives, chopped
1/4 cup fresh rosemary, finely chopped
pinch of freshly ground black pepper
Preheat oven to 350 degrees. Line a muffin tin with paper liners or lightly grease with coconut oil. In a large mixing bowl combine almond flour, sea salt, baking soda and black pepper, set aside. In a separate bowl whisk together olive oil, eggs and egg whites until frothy. Blend the wet mixture into the dry mixture using a handheld mixer until thoroughly combined, fold in chives and rosemary. Divide evenly between the muffin cups (I use an ice cream scoop or 1/4 cup measuring cup). Bake for 25-30 minutes or until they pass the toothpick test. Remove from oven and cool in the pan on a wire rack for 20 minutes, serve warm with a pat of butter.
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