Lemon Rosemary Mini-Muffins |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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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. /lemon-rosemary-mini-muffins/ Ingredients:
1/4 cup coconut flour |
1/2 teaspoon celtic sea salt |
1/2 teaspoon baking soda |
2 eggs |
1/4 cup agave nectar |
1/4 cup grapeseed oil |
1 tablespoon fresh rosemary, chopped |
1 tablespoon lemon zest, packed and heaping |
Directions:
1. In a large bowl, combine coconut flour, salt and baking soda.
2. In a smaller bowl, blend together eggs, agave and oil.
3. Blend wet ingredients into dry, then blend in rosemary and lemon zest.
4. Scoop batter 1 tablespoon at a time into greased mini muffin tins.
5. Bake at 350° for 7-8 minutes.
6. Cool then remove from muffin tins and serve.
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