Feta Thyme Muffins

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A savory combination of melted feta, olive oil, and thyme in a gluten-free, sugar-free muffin. This recipe is inspired by Anja Schwerin’s Grain Free Feta Thyme Muffins.

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Equipment: Muffin tin. High speed food blender. Measuring spoons. One large bowl.

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Feta Thyme Muffins

  • Servings: Yields 12
  • Difficulty: easy
  • Print

A savory combination of feta, thyme, and olive oil in a muffin.

Ingredients

Dry: 2 cups flour — 1 cup almonds, 1/2 cup gluten-free oats, 1/2 cup cashews. 1.5 (or 1 if you don’t especially like the taste of thyme) T. thyme leaves. 2 t. gluten-free baking soda. 1/2 t. salt. 1 dash cinnamon (optional). Wet: 4 eggs. 3 oz. feta cheese. 3 T. olive oil. 1 t. lemon juice.
 

Directions

Preheat oven to 350°F about halfway through making recipe. Put cupcake/muffin holders in tin.

In a large bowl, whisk eggs, olive oil and lemon juice. In high speed blender, blend almonds, cashews and oats to make flour. Add baking soda, cinnamon, and salt. Pour on wet mixture and stir to combine. Add thyme leaves and mix. Crumble feta cheese over mixture and fold. Divide batter into cupcake holders and put in oven. My old oven clocked fifteen minutes. Cook until knife or toothpick comes out clean.

Refrigerate leftovers. Good news is they taste delicious cold.

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