As we begin the transition to spring here in the Berkshires, it’s the perfect time to explore foods that are coming into season. Local, seasonal food is often more nutrient-dense, better for the planet, and for your local economy. This month, we want to highlight in-season chives!
Chive and Bacon Muffins
Servings: 6 muffins
Ingredients
- 6 eggs (look for pasture-raised eggs from local farms)
- 4 slices bacon (look for uncured, organic, nitrate/nitrite-free options)
- 1/3 cup minced chives + extra for garnish
- 3 tbsp coconut oil, melted
- ¼ cup + 1 tbsp coconut milk
- ½ cup coconut flour
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Pinch of ground black pepper
- ¼ tsp dried oregano
- ½ tsp onion powder
- ½ tsp baking powder
- ¼ tsp sea salt
- Optional toppings: salsa, avocado, or freshly chopped cilantro or parsley
Instructions
- Preheat oven to 350 degrees F.
- Heat a skillet over medium heat.
- Cook the bacon slices on skillet until crisp.
- Drain grease, cool the slices, then break into crumbles. Set aside.
- Grease a muffin tin with coconut oil or line with muffin tin papers.
- In a large bowl, whisk together coconut oil, coconut milk, lemon juice, and eggs.
- In a separate bowl, mix coconut flour, garlic powder, black pepper, oregano, onion powder, baking powder, and sea salt.
- Pour the dry mixture into the wet mixture and stir just until mixed.
- Fold in bacon and chopped chives.
- Pour batter evenly into the muffin tins.
- Sprinkle and gently press in more chive slices on top of the muffins.
- Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
- Let cool, serve, add toppings of your choice, and enjoy!
