Almond breeze savory muffins, takes less than an hour to prep and bake.
1 1/2 cup Eureka flour
1/2 teaspoon Himalayan salts (pink salt)
Handful of fresh chives chopped
1 teaspoon on paprika
1 teaspoon of mixed herbs
4 teaspoons of baking powder
Sprinkle of black pepper
1 cup of grated Gouda cheese
Mix dry ingredients, add 1 1/4 cup of almond breeze milk (unsweetened)
Mix well till you don’t see any flour.
Spoon into a greased baking pan, bake for 15-20 minutes on 180 degrees.
Allow to cool, add butter and serve.