Mushroom stuffed muffin, paleo

Ingredients

• 130 g Almond flour
• 50 g Mushroom, diced
• 40 g Onion, finely chopped
• 2 tbsp Water
• 75 ml Olive oil
• 1 1/2 tsp Thyme, dried
• 1/2 pinch Pepper, black ground
• 1/2 tsp Baking soda
• 1/2 pinch Salt, table

Method

1. Heat up a frying pan.
2. Add 2 tbsp oil, and saute onion, the mushroom with a pinch of salt, black pepper and 2 tsp thyme.
3. When the mushroom is soft, and all the water evaporate.
4. Let it cool down.
5. Preheat the oven to 200 degrees celsius.
6. Line 12 muffin holes with paper patty pans.
7. Whisk the water and oil in a jug.
8. Combine flour with 1 tsp thyme and backing soda.
9. Gently pour in water and the mushroom, mix and fold gently to combine (the batter should still be lumpy).
10. Divide the mixture between the 12 paper patty pans.
11. Bake for 20 to 25 minutes or until a skew inserted through the centre comes out clean.
12. Transfer to a wire rack to cool.