Garlic Rosemary Shrimp Muffins
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!