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Lemon Rosemary Mini-Muffins
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¼ cup | coconut flour |
½ teaspoon | celtic sea salt |
½ teaspoon | baking soda |
2 | eggs |
¼ cup | agave nectar |
¼ cup | grapeseed oil |
1 tablespoon | fresh rosemary, chopped |
1 tablespoon | lemon zest, packed and heaping |
1.In a large bowl, combine coconut flour, salt and baking soda
2.In a smaller bowl, blend together eggs, agave and oil
3.Blend wet ingredients into dry, then blend in rosemary and lemon zest
4.Scoop batter 1 tablespoon at a time into greased mini muffin tins
5.Bake at 350° for 7-8 minutes
6.Cool then remove from muffin tins and serve
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