Three years ago yesterday I married my best friend! To my husband, I thank you for your unconditional love that has so penetrated my heart I could burst! Thank you for bringing me out of my introverted shell, encouraging me through all of my endeavors even when I fail, making me feel beautiful despite my grubby days when I lounge in my sweats and have some record breaking greasy hair, laughing at my seemingly funny jokes, being sensitive towards me when I feel sad and fragile, leading me and bringing out the best in myself. You are my wingman, my love and I am thankful for three years and many more spent by your side.
To pair with some celebratory bubbly I have made a batch of chamomile and honey muffins made with almond flour. Typically when one flavors with chamomile some tea bags are involved, but in this particular recipe I used actual dried chamomile flowers, ground up ever so finely. The taste is subtle yet definitely peaks an interest.
I found these best straight out of the oven with a pat of fresh ghee or coconut oil :)
Chamomile & Honey Almond Meal Muffins
- 2 cups finely ground almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 TBS finely chopped dried chamomile flowers (you can process them through a spice/coffee grinder or chop with knife)
- 2 eggs
- 1/4 cup melted ghee (or oil of your choice)
- 1/4 cup honey
Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Pour into lined muffin tins. Bake for 25-30 minutes at 350F (or until golden brown).
Makes 6 muffins