I have gotten used to not having biscuits and cakes as much, but sometimes it’s really nice to have a good (healthy) biscuit or muffin with a coffee or as a snack.

This recipe for hazelnut and lemon thyme muffins is another from the My New Roots Holiday Reader Recipe Challenge PDF download on the My New Roots food blog and was submitted by Courtney.

They also use fresh herbs, which I love! (Just need to find something to do with the rest of the lemon thyme now… any suggestions…?)

Despite the honey, they do have a bit of a savoury edge to them due to the lemon thyme.

Please keep in mind that hazelnut meal is pretty expensive, and this recipe does not make many muffins, so it is a bit of a treat.

Hazelnut and lemon thyme muffins

Makes about 6 muffins

Ingredients:

  • 2 cups hazelnut meal
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking powder or bicarb soda
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 tablespoon fresh lemon thyme leaves (or regular thyme leaves if you can’t find lemon thyme)
  • 2 organic free-range eggs
  • 1/4 cup unrefined coconut oil, barely warmed (or other oil of your choice)
  • 1/4 cup raw honey

Method:

  1. Preheat your oven to 180˙C and line muffin tin holes with squares of baking paper.
  2. Mix the hazelnut meal, salt, baking powder (or bicarb soda), nutmeg, and lemon thyme leaves in a bowl.
  3. In a separate bowl, whisk together the eggs, coconut oil and honey until they come together in a uniform mixture.
  4. Fold the wet mixture into the dry mixture until they are combined, then scoop the mix into the lined muffin tin, dividing the batter evenly between the 6 muffin holes.
  5. Bake for 25 to 30 minutes until the tops are golden brown.
  6. Allow to cool, or enjoy warm. And you will enjoy them 🙂
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