I am loving my new cook book, The Healthy Mind by Rebecca Katz with Mat Edelson. So many delicious and good for you recipes. I made these muffins the other day – yum! Savory and full of flavor – I think they would be a great accompaniment to any grilled meat. This was the first time that I have baked with almond four. It bakes up just fine! I bought mine in the bulk section of the grocery store.
I love the mixture of flavors in these mini muffins – olives, lemon, thyme, and the almond from the almond flour. It all works together! I will say that my kids, who were looking for a sweet muffin, were a little taken back. But most of them really enjoyed them.
Olive, Lemon Zest, and Thyme Mini-Muffin Recipe
INGREDIENTS:
- 2 cups almond meal
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon baking soda
- 3 large organic eggs
- 3 1/2 tablespoons extra- virgin olive oil
- 1 1/2 teaspoons lemon zest
- 1/2 tablespoon freshly squeezed lemon juice
- 1/2 tablespoon water
- 1 1/2 teaspoons Grade B maple syrup
- 12 kalalmata olives, chopped
- 1 tablespoon minced fresh thyme
- 6 tablespoons finely chopped parsley
DIRECTIONS
- Preheat the oven to 350 degrees. Line mini-muffin tin with muffin papers.
- In a bowl, mix together the almond meal, salt, pepper, and baking soda.
- In another bowl, whisk together the eggs, olive oil, lemon zest, lemon juice, water, and maple syrup.
Add the wet ingredients to the dry ones and stir well to combine.
- Stir in the kalamata olives, thyme, and parsley.
Fill each muffin cup with about 2 tablespoons of batter.
Bake for 13 to 15 minutes, until a toothpick comes out clean. 
For a printable version of the rice please click here. Olive, Lemon Zest, and Thyme Mini-Muffin Recipe
I think these muffins would also go great as a side to a pork roast, served alongside applesauce, smashed potatoes, and green beans. Double yum!
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