Looking for a unique way to use the Onno Behrends Camomile Tea found in your September GoodnessMe Box?
Well we have the recipe for you! Our resident Wholefood Cook Kara Conroy, @satoriforthesoul has been busy in the GMB kitchen whipping up these zesty Lemon & Camomile Syrup Muffins, they were so good we had to fight over who got the last one.
Makes 6 muffins
Preheat oven to 160°C fan forced. Line a 6-hole muffin tray with patty cases or squares of baking paper.
To make the syrup, brew the tea bags in 1 cup boiling water for 5-10 minutes. Pour the tea into a small saucepan along with the rice malt syrup and lemon zest and simmer on a medium-low heat for about 20 minutes, stirring occasionally until it reduces and forms a nice syrup.
In a large bowl, combine the almond meal, buckwheat flour, baking soda and salt.
In a separate bowl, whisk together remaining wet ingredients until well combined.
Pour the wet mixture into bowl of dry ingredients and mix well with a wooden spoon until a nice batter forms.
Divide the mixture evenly among the muffin holes and sprinkle with some coconut flakes. Place in the oven and bake for 20 minutes or until golden and a skewer inserted comes out clean.
Allow to cool in the tray for a few minutes, then pour the syrup evenly over the muffins and allow to soak through.
For more on Onno Behrends visit www.onnobehrendsoz.com.au