As you might have noticed, I have been having so much fun experimenting with coconut flour! I love how such a teeny, tiny bit can go such a long way! Not to mention the fact that it lends both a natural sweetness and a hefty dose of fiber to bake goods.
You can see why it a great staple for every nommy, healthy pantry.
So, of course you know I just had to try to add my beloved rosemary to my coconut flour adventures.
As always, my rosemary did not fail me.
You see, although I adore sweets and treats (as you can see from my recipe index), I’m also a huge fan of all things savory. Rosemary was exactly what these babies needed to transform them into irresistibly savory dinner muffins.
So irresistible, in fact, that the husband ate five in one sitting! I’d call that a good sign. 😉
Not only are these muffins deliciously nommy, but they are also equally simple. This makes them the perfect, savory treat for the end of a long, busy day…or week!
Lemon and Rosemary Coconut Flour Muffins
(Yields 8 muffins)
Ingredients:
- 1/3 cup coconut flour
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1/4 cup virgin coconut oil, chilled
- 5 eggs
- Juice and zest of one lemon
- 3 large sprigs rosemary leaves, stems removed and chopped
In a large bowl, combine the coconut flour, baking soda, and sea salt.
Using a pastry blender, or two knives, cut the chilled coconut oil into the flour mixture.
In a separate bowl, whisk together the eggs, lemon juice and zest, and rosemary.
Add the wet mixture to the dry ingredients. Stir just until the dry ingredients are moistened.
Divide the batter evenly into eight greased muffin cups.
Serve warm or at room temperature. Refrigerate leftovers in an airtight container, if needed.
What about you? Are you more drawn to all things sweet? Or savory? Or do BOTH make you equally weak in the knees??
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