Oh my gosh — fresh rosemary and goat cheese Paleo muffins! This is real.
All hail rosemary, the ancient super herb that offers antiseptic, brain enhancing and circulation boosting powers. The sharp salty taste of goat cheese contrasts with the deep earthy flavor of rosemary, perfectly. Made with a base of grated or riced cauliflower and a smidgeon of coconut flour, these muffins are indeed Paleo as well as gluten-free and super delicious. Quick to whizz together, they make for excellent on-the-go or lunchbox snacks.
Since when did wholesome goodness taste so naughty? Within an hour of making these, I managed to eat three!
Goat Cheese and Rosemary Paleo Muffins
Makes 12 muffins
- 3 cups of grated or "riced" cauliflower
- 2/3 cup goat cheese
- 3 eggs, beaten
- 2 Tbsp. olive oil
- 2 small cloves of garlic, grated
- 1/4 cup of fresh rosemary, very finely chopped
- 1/2 tsp. baking powder
- 1/4 cup coconut flour
- Salt and pepper to taste
Grease and line a 12-hole muffin tray and preheat the oven to 350 degrees.
Mix all the ingredients together in a bowl until well combined. Divide the mixture between the muffin tray holes by the spoonful and pat each one together using your hands.
Bake for 30 minutes, then turn off the oven and let the muffins rest for another hour to firm up.