Chamomile Muffins {Paleo}

Chamomile Muffins {Paleo}

Megan Breakfast, Lunch Foods, Treats, Whole Food Recipes 14 Comments

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It’s spring, and that means flowers.

I love love love eating them. We’re on a farm now! We’re surrounded by edible flowers, and gradually I’m learning their names and which ones we can eat.

I love them all. I love the bitterness of flowers. They’re sweet to look at, and usually sweet to taste at first, then slightly bitter (like bitter greens) or spicy. I feel so alive and happy when I’m eating flowers. It’s really cool to put something so pretty (with petals!) in your mouth.

Chamomile is among the flowers that are edible. I’m not a huge fan of chamomile tea, because it’s so mild, and I tend to like really strong, bold flavors.

But I love eating chamomile flowers because they’re more intense in flavor, more exciting!

This recipe uses a lot of dried blossoms, which are super easy to buy in bulk and make an amazing muffin. The flavor is unique and wonderful. Don’t you love eating new things, the adventure of it?

Here’s your chance. Fill this gorgeous, bodacious, cakey, healthy muffin batter with the blossoms, garnish the tops, and serve these pretty spring wonders.

Chamomile Muffins {Paleo}

 

Chamomile Muffins
Yum
Print Recipe
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Chamomile Muffins
Yum
Print Recipe
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Servings Prep Time
6 jumbo muffins, or 12 standard muffins 15 minutes
Cook Time
25 minutes
Ingredients
Servings: jumbo muffins, or 12 standard muffins
Instructions
  1. Preheat oven to 325 degrees Fahrenheit. Line muffins cup pan with squares of torn parchment paper, or muffin cup liners. Set aside.
  2. Combine in blender jar: eggs, water, chamomile, fat of choice, honey, and vanilla. Blend on medium speed for 30 seconds.
  3. In separate bowl sift together cassava flour, collagen, baking soda, and sea salt.
  4. Add dry ingredients to blender and puree for 5-8 seconds. Scrape down sides with a rubber spatula and puree again for an additional 5-8 seconds, until dry ingredients are fully incorporated.
  5. Fill lined muffin pan with batter. Garnish the top of the batter with 1/2-1 teaspoon whole chamomile flowers per muffin.
  6. Bake until toothpick inserted into the center of one comes out clean, about 25 minutes.
  7. Enjoy served with butter and honey, or cream cheese.
Recipe Notes

Here's the discounted collagen! (Use discount code BEAUTIFUL10 at checkout for 10% off your entire purchase.)

Here's a link for Otto's Cassava Flour.

Here's fair trade, organic, dried, bulk chamomile. 🙂

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Chamomile Muffins {Paleo}