Leek and ham muffin

Ingredients

• 130 g Almond flour
• 1/2 pcs White leek, finely chopped
• 85 g Ham, cooked, chopped
• 75 ml Coconut yogurt
• 30 ml Coconut oil
• 40 ml Water
• 1 tbsp Chives, fresh, finely chopped
• 3/4 tsp Baking soda
• 1/2 pinch Salt, table

Method

1. Preheat oven to 180°C.
2. Line 12 muffin holes with paper patty pans.
3. In a large mixing bowl, whisk together flour, baking soda and chives.
4. In a separate mixing bowl, whisk together yoghurt, water and oil until combined.
5. Add the leek and ham to the wet ingredients.
6. Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.
7. When well-combined, spoon the batter to muffin tin, to 2/3 full.
8. Bake for 20-25 minutes or until firm to the touch.
9. Serve when cooled to room temperature.