Wednesday, March 8, 2017

Caramelized Onion and Pepper Muffins

  1. 2 tablespoons extra virgin olive oil
  2. 1/2 sweet onion, chopped
  3. 1 poblano pepper, chopped
  4. 1 red bell pepper, chopped
  5. 1/2 cup grape tomatoes, sliced in half
  6. 5 eggs
  7. 3 tablespoons agave nectar
  8. 1/4 cup water
  9. 1/4 cup extra virgin olive oil
  10. 3 teaspoons baking powder
  11. 1 teaspoon sea salt
  12. 2 cup blanched almond flour
  13. 2/3 cup ground flax seed meal

Preheat oven to 350F.

Sauté the chopped onion and peppers in two tablespoons of olive oil over medium high heat, stirring frequently.
Sauté for about 10 minutes until the onions are nice and caramelized and browned.
When the peppers and onion are done, turn off the heat and add the tomatoes to the pan.
In a large bowl, whisk together the eggs, agave nectar, water, and olive oil.
Add the almond flour, flax meal, baking powder, and sea salt.
Fold in the peppers and onions until well combined.
Divide the batter into lined muffin tins.
Bake the muffins for 27 - 30 minutes and transfer to cooling rack.
Serve with hummus, olive oil and balsamic, avocado, an egg, the savory possibilities are endless!

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