Spicy chive- and pepper-flecked savory muffins are a wonderful dairy-free option to pair with soup or salad. Sliced in half and loaded with your favorite leftovers, they make a delectable sandwich.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
Step 2
In a large bowl, combine the almond flour, salt, baking soda, and black pepper. In a medium bowl, whisk together the olive oil and eggs. Blend the wet ingredients into the almond flour mixture with a handheld mixer until thoroughly combined, then stir in the chives.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 20 minutes, then serve.
