Garlic Rosemary Shrimp Muffins
Cooking Steps
1.) Heat oven to 350°. Grease 12-muffin tin with coconut oil. Set aside.
2.) Place dry ingredients (coconut flour, potato starch, baking soda, salt, sugar, pepper, garlic powder) in large mixing bowl, sift with fork, make sure no clumps of coconut flour. Add onions.
3.) Whisk eggs in small bowl, add coconut oil and milk to eggs, mix.
4.) Add wet to dry ingredients, mix for 30 seconds. Add diced shrimp, mix until all flour on the bottom is mixed up. Your batter should be moist and slowly fall off the mixing fork.
5.) Once batter is mixed, add batter evenly to muffin compartments, about 2 Tbsp/compartment. If you have extra shrimp place them on top of the muffin (like the above picture).
6.) Bake at 350° for 21 minutes!
*Note: This did not happen to me, but if your batter is dry, add 2 Tbsp. coconut milk and should do the trick. No-one likes a dry muffin!
Serves 5
21 min
This is a Non-Dairy Recipe
Ingredients
- 1 cup coconut milk
- 4 eggs, cage-free/soy-free
- ½ cup + 2 Tbsp. coconut flour
- 3 Tbsp. potato starch and 1 tsp. baking soda
- 3 Tbsp. coconut oil, refined, melted
- ¼ cup green onion, diced and 1 ½ tsp. garlic, minced
- 1 ¼ lb wild-caught shrimp/1 ¼ cup, chopped/diced
- ½ tsp. salt and ½ tsp. black pepper
- ¼ tsp. garlic powder
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3 Responses to “Garlic Rosemary Shrimp Muffins”
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2 Tbsp. rosemary. Sorry!
Tried a bit of variation. Instead of potato starch I added a medium size sweet potato. Also took out a Tbsp of rosemary and added a Tbsp of thyme. I will let you know how they turn out.
Steve
Ok,
Did not use coconut milk. Added a table spoon of coconut oil and 1/4 cup of honey. Took out a tbsp of rosemary and added a tbsp of thyme. Also added a cooked medium sweet potato without the skin. 21 mins at 350 was still a good bake time. They came out awesome. Squeeze a bit of lemon and enjoy!