What I like about muffins is that you can eat them for breakfast, lunch or serve them at dinner. Any time of the day, muffins can be quite versatile and filling too! I love to experiment with different vegetables and for this recipe, I’ve used spinach and fennel, and voila, tasty savoury muffins! You can enjoy them on their own or with soups, salads and your favourite spreads too.
What you need:
2 cups GF Flour
1/2 drop dōTERRA Fennel essential oil
4 tsp baking powder
1/4 tsp sea salt
20g yeast flakes
50g butter (room temperature)
½ cup coconut milk (or preferred milk alternative)
1 free-range egg, beaten
½ tsp mustard powder
1 small onion diced
2 cups baby spinach leaves (lightly blanched)
TIP: To get 1/2 a drop of essential oil, place a drop of oil on a teaspoon and then gently shake so that some of the oils is removed. Do this over the sink and then when ready stir the spoon into the mixture.
What to do:
Preheat the oven to 180C. Line a muffin tray with baking parchment or paper muffin cups, or lightly grease so the muffins don’t stick.
Sift the flour, baking powder and salt into a large bowl and stir.
Make a well in the middle of the dry ingredients and all the remaining ingredients, stir until all combined.
Use an ice cream scoop or soup spoon to spoon the batter into the muffin cups, filling them three-quarters full.
Bake on the upper-middle shelf of the oven for 25-30 minutes for large muffins, or 15-25 minutes for smaller ones, depending on your oven.
Enjoy with soups or salads as a nice alternative to ordinary bread. And of course they are lovely on their own.
ABOUT RENAI STUPART
Renai is a holistic lifestyle coach, mama of 2, business & self-empowerment facilitator & entrepreneur. She passionately advocates a healthy lifestyle with decades of experience within business and the wellness industry through strategies that make it easy, simple and quick for one to grow their full potential. This she continuously shares with everyone journeying along the path to soulful wellness!