Rosemary and Thyme Savoury Muffin

This muffin is just delightful on its own or served on the side of your fave dish. It's also yummy with a little mayo and salad.

Tip: You can use whatever herbs you have on hand or dried herbs will also work, just keep in mind you will only need 1/2 teaspoon.

Prep time: 5 mins
Cook time: 18 mins

Breakfast

Dairy Free

Sides, Snacks & Drinks

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 cup of plus 1 Tbsp. blanched almond meal

1 tablespoon of ground flaxseed

1/4 teaspoon of baking soda

1/4 teaspoon of sea salt

1 free range egg

1/2 teaspoon of coconut nectar or maple syrup

2 teaspoons of cold pressed coconut oil

3/4 teaspoon of apple cider vinegar

1/2 teaspoon of fresh picked thyme leaves

1/2 teaspoon of fresh picked rosemary leaves

1/2 teaspoon of chopped fresh sage leaves

Method

Preheat oven to 170°C and line a single ramekin dish with baking paper.

Combine all of the dry ingredients in a small bowl and mix well. add the wet ingredients and mix until fully combined.

Pour mixture into lined ramekin and place in the oven.

Bake for 15 to 18 mins or until a toothpick comes out clean.

Calories: 554
Protein: 18.7
Carbs: 7.3
Fibre: 7.2
Fat: 50.7

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