From Kristi's Kitchen
Ingredients:
1/4 c. sifted coconut flour
1/2 tsp. sea salt (may need a bit more in the end to balance the batters flavor)
1/2 tsp. aluminum-free baking powder
1/2 tsp. dried parsley
1/2 tsp. dried thyme
1/4 tsp. garlic powder
1/16 tsp. ground cayenne
1 1/2 oz. raw goat cheese
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)
Directions:
-Preheat oven to 350 degrees and line 18 mini muffin tins with paper liners ( I LOVE "Paper Chef" Parchment Liners)
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fill each lined tin 1/2 full
-Place a small chunk of cheese in the middle of each tin
-Bake in preheated oven for 8-10 minutes - until springy to the touch
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