Gluten-Free Yogurt Muffins With Rosemary
User Reviews
5
Gluten-Free Yogurt Muffins With Rosemary
Description
Gluten-Free Yogurt Muffins With Rosemary feature a blend of almond flour and a 1:1 gluten-free all-purpose flour to create a tender, dense texture. The wet ingredients include Greek yogurt and melted butter, which provide moisture and richness, while eggs bind the mixture. The distinctive flavor comes from fresh chopped rosemary and a touch of garlic powder, making these muffins slightly savory.
The recipe instructs to whisk wet ingredients until smooth, then incorporate dry ingredients and rosemary before letting the batter rest. Muffin tins are lined with wrappers, the batter is portioned in, and topped with a rosemary sprig and optional flake salt before baking at 350°F for 25 minutes until a toothpick comes out clean.
These muffins can be enjoyed for breakfast, a snack, or alongside soups and salads. The savory notes and creamy texture set them apart from typical sweet muffins.
Ingredients
WET INGREDIENTS:
- 2 egg large
- ½ cup butter melted, grass-fed, or ghee
- ⅔ cup Greek yogurt whole milk
DRY INGREDIENTS:
- ½ cup almond flour blanched
- ½ cup all-purpose flour I used King Arthur, 1:1 gluten-free blend
- 1 tsp baking powder
- 1 tsp rosemary chopped, plus extra sprigs to decorate the top
- 1 tsp garlic powder
- ½ tsp kosher salt a pinch
- ¼ tsp ground pepper freshly milled
TOPPINGS:
- flake salt optional
Instructions
MAKE BATTER
- Add the butter or ghee to a large mixing bowl and microwave until melted.
- Once the butter is cooled, add the eggs and Greek yogurt.
- Whisk until a smooth and pale cream color is the result. First, it will be lumpy but keep stirring vigorously until it's completely lump-free and smooth.
- Next, add all of the dry ingredients to the bowl. Mix until well combined.
- Then, add in the fresh chopped rosemary—mix to combine.
REST BATTER:
- Set the batter aside to rest for 10 minutes.
PREP OVEN AND MUFFIN TIN:
- Meanwhile, move the oven rack to the middle position and preheat the oven to 350°F.
- Next, line a muffin tin with eight wrappers.
SCOOP AND BAKE:
- Scoop the batter into each muffin well. I like to fill them ¾ of the way full.
- Top each with a rosemary sprig and flake salt (optional).
- Finally, transfer the pan to the oven and bake for 25 minutes. Or when a toothpick or knife inserted comes out clean.
COOL AND SERVE:
- Allow the muffins to cool for at least 15 minutes.
- Serve and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 194kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 322mg | 13% |
| Potassium | 48mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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