Tonight I was in the mood for a savoury snack, and decided to make up a batch of savoury muffins. Enter these little beauties...
I feel like these should come with a disclaimer - Warning: These are highly moreish, and be prepared to have a strong desire to eat the whole batch in one sitting! Let's just say, there is not much left of this evenings batch!
These muffins are very easy to make, and can be whipped up in under half an hour - perfect to make when you are lunching, brunching, or afternoon tea-ing at the last minute. They contain the kind of ingredients that you can just keep in the pantry, and you could easily have a play around with the flavours to suit your tastes.
These ones were made with olives, garlic, lemon thyme, and rosemary. Next time I make them I think I will add a little finely diced red onion...and a little red capsicum or zucchini would be delicious as well. Or you could change up the herbs - parsley would work, as would oregano. Choices, choices!
The muffins are free of gluten, grains, dairy, soy, and sugar. If you tolerate dairy though, hubby can highly recommend eating them straight out of the oven with a decadent smear of organic butter. OMG!
Enough talk about them...here's the recipe...
Olive and Herb Savoury MuffinsGluten-free, grain-free, dairy-free, soy-free, sugar-free
2 cups almond flour
2 tsp baking powder
1/2-1 tsp salt (adjust according to your personal preferences)
1/2 tsp cracked black pepper
4 eggs, lightly beaten
1 clove garlic, grated (you could also use 1 tsp garlic powder if you don't have whole cloves)
2 tbsp fresh herbs (I used lemon thyme and rosemary as they're in the garden - you could also use regular thyme, parsley, oregano..whatever suits). You can also substitute dried herbs if you don't have fresh, you may just need to add more or less to suit.
1/4 cup black kalamata olives, finely diced
4 tbsp olive oil
1. Preheat oven to 180C and grease or line a muffin tin (the recipe makes 6-12 muffins, depending on what size you choose to make)
2. In a small bowl, combine the almond flour, baking powder, salt, and pepper.
3. In another bowl, whisk together the eggs, garlic, herbs, olives, and oil.
4. Add the wet ingredients to the dry and fold in until just combined
5. Divide mixture evenly into the muffin tin, and bake for 20 minutes or until tops are a light golden colour, and texture is firm but not hard.
6. Eat warm for maximum satisfaction! They are great cold as well, but boy oh boy when they are warm they are totally addictive!