Lemon Rosemary Mini-Muffins
Added October 26, 2009 | Recipe #396328
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Prep Time:
Cook Time:
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.
http://www.elanaspantry.com/lemon-rosemary-mini-muffins/
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.
Nutritional Facts for Lemon Rosemary Mini-Muffins
Serving Size: 1 (27 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 158.4
-
- Calories from Fat 145
- 91%
- Total Fat 16.1 g
- 24%
- Saturated Fat 2.1 g
- 10%
- Cholesterol 105.7 mg
- 35%
- Sodium 483.2 mg
- 20%
- Total Carbohydrate 0.5 g
- 0%
- Dietary Fiber 0.2 g
- 0%
- Sugars 0.2 g
- 1%
- Protein 3.1 g
- 6%
The following items or measurements are not included:
coconut flour
agave nectar
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