Savory Salmon Muffins These gluten-free muffins pack a tasty, nutrient-dense punch. Serve them warm, with sliced avocado and a salad for lunch, or warmed for a quick breakfast on the go. They taste great with a mix of fresh herbs; any combination of parsley, dill, tarragon, chives, or cilantro is delicious. Makes 7 large muffins
6 eggs, room temperature ½ cup melted coconut oil OR organic macadamia nut oil ½ cup coconut flour* 1 teaspoon baking powder ¼ teaspoon salt
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.