MEMBER RECIPE
Lemon Rosemary Mini-Muffins (gluten free) Recipe
By elanaspantry
Difficulty: Easy |
Total Time:
12-18 minutes
|
Active Time:
|
Makes:
1 batch
I’ve been slightly obsessed with rosemary lately. I put it in everything and just can’t seem to get enough of this delicious herb. My latest rosemary victim? Gluten free Lemon Rosemary Mini Muffins made with coconut flour.
INGREDIENTS
- ¼ cup coconut flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 2 eggs
- ¼ cup agave nectar
- ¼ cup grapeseed oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon lemon zest, packed and heaping
INSTRUCTIONS
- In a large bowl, combine coconut flour, salt and baking soda
- In a smaller bowl, blend together eggs, agave and oil
- Blend wet ingredients into dry, then blend in rosemary and lemon zest
- Scoop batter 1 tablespoon at a time into greased mini muffin tins
- Bake at 350° for 7-8 minutes
- Cool then remove from muffin tins and serve
Member recipes are not tested by the CHOW food team.
