When your friend is a clinical nutritionist, you get muffin recipes like this.
Lee Holmes and I go way back. I've been selling her Love Your Gut powder for 15 years, and I've written about what it is and how I use it in my diatomaceous earth guide. So when Lee shared this recipe, savoury muffins with a tablespoon of her Love Your Gut Powder baked straight in, we baked them together in my kitchen. That's us in the photo above, me, Lee and Lucy from my OG Nourished Life team.
These are gluten free, made with almond meal, goat's cheese, roma tomato and rosemary, and one batch makes six. The recipe is in Lee's book Supercharge Your Life. They freeze well too, so batch them on a Sunday for the week's lunchboxes.
Ingredients
- 40 g ghee, plus extra for greasing
- 80 ml almond milk
- 60 g baby spinach leaves
- 95 g almond meal
- 1 teaspoon gluten-free baking powder
- 1 tablespoon Love Your Gut Powder
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon nutritional yeast flakes
- 1 large egg, lightly beaten
- 60 g soft goat's cheese
- 1 tablespoon finely chopped rosemary, plus extra sprigs for garnish
- 6 roma tomatoes, halved
Method
Preheat your oven to 190°C and lightly grease a six-hole small muffin tray with a little ghee.
In a small saucepan over medium heat, warm the ghee and almond milk. Add the spinach leaves and gently stir until they wilt. Remove from heat, allow to cool slightly, and set aside.
In a large mixing bowl, sift together the almond meal, baking powder, Love Your Gut Powder and bicarbonate of soda.
Stir the nutritional yeast flakes into the dry ingredients, then add the beaten egg and the spinach mixture.
Crumble the goat's cheese into the bowl, add the chopped rosemary, and stir gently until just combined, being careful not to overmix.
Place halved roma tomatoes in the bottom of each muffin hole, then spoon the muffin mixture over the top. Finish by placing a small sprig of rosemary on each muffin.
Bake for approximately 20 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool slightly before turning out onto a wire rack. These muffins are delicious served warm!
About the Author ~ Irene Falcone
Irene Falcone is a clean beauty writer and co-host of a wellness podcast. She has spent more than 15 years reading the back of beauty labels, and is a Telstra Business Women's Awards winner and a judge for the Clean + Conscious Awards.
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