Garlic, Rosemary and Chive Muffins

Ingredients

• 2 1/4 cups blanched almond flour
• 1 1/2 tsp sea salt
• 3/4 tsp baking soda
• 6 Tbsp garlic infused olive oil
• 4 large eggs
• 2 egg whites
• 1/2 cup fresh chives, chopped
• 1/4 cup fresh rosemary, finely chopped
• pinch of freshly ground black pepper
• Makes 12 muffins

Directions

1. Preheat oven to 350 degrees.
2. Line a muffin tin with paper liners or lightly grease with coconut oil.
3. In a large mixing bowl combine almond flour, sea salt, baking soda and black pepper, set aside. In a separate bowl whisk together olive oil, eggs and egg whites until frothy.
4. Blend the wet mixture into the dry mixture using a handheld mixer until thoroughly combined, fold in chives and rosemary.
5. Divide evenly between the muffin cups (You can use an ice cream scoop or 1/4 cup measuring cup).
6. Bake for 25-30 minutes or until they pass the toothpick test. Remove from oven and cool in the pan on a wire rack for 20 minutes, serve warm with a pat of butter.