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!