Shrimp and muffin, two words you don’t ever here in the same sentence much less in two words…Shrimp Muffins.
I, the self-proclaimed “The Muffin Man” have created the most amazing shrimp muffin, nah, gluten-free shrimp muffin with potentially magical powers. I immediately smelled of fresh rosemary upon consumption of said muffin.
Really, A Gluten-Free Shrimp Muffin Recipe?
Yup, I pride myself on creating a muffin, always gluten-free, out of just about anything that I see or come up with in my, always odd, mind.
I saw shrimp and thought MUFFIN! (don’t judge)
I first made this recipe with Whole Raw Milk, which is NOT posted, not because it wasn’t amazing because I get lazy when it comes to typing them out! (does anyone know where I can find someone to watch me bake and type as I go?)
I decided to go with coconut milk and I was not disappointed! And, I don’t think you will be either after you prepare this awesomely tasty snack muffin.
Muffins with extra protein are a great snack you can/should prepare during the weekends so you have a planned our snack/meal for the week, instead of hitting the fast food joints and you escape the hundreds of excuses that tempt us throughout the day!
Well, there isn’t much more to say about a Gluten-Free Shrimp Muffin, with Garlic-Rosemary deliciousness other than ENJOY!
Gluten-Free Garlic Rosemary Shrimp Muffin
- 1 cup coconut milk (you could use raw milk if you have it)
- 4 eggs, cage-free/soy-free
- ½ cup + 2 Tbsp. coconut flour
- 3 Tbsp. potato starch (baking powder, I use potato instead of commonly used corn)
- 1 tsp. baking soda
- 2 Tbsp. rosemary
- ½ tsp. salt
- 1 tsp. coconut sugar (raw/turbinado would work also)
- 3 Tbsp. coconut oil, refined, melted
- ¼ cup green onion, diced
- 1 ½ tsp. garlic, minced
- ½ tsp. black pepper
- ¼ tsp. garlic powder
- 1 ¼ lb wild-caught shrimp/1 ¼ cup shrimp, chopped/diced (If you get extra shrimp you can simply place a whole peeled shrimp directly on top of the uncooked muffin before placing in over) I had 6 left over
1.) Heat oven to 350°. Grease 12-muffin tin with coconut oil. Set aside
2.) Place dry ingredients (coconut flour, potato starch, baking soda, salt, sugar, pepper, garlic powder) in large mixing bowl, sift with fork, make sure no clumps of coconut flour. Add onions.
3.) Wisk eggs in small bowl, add coconut oil and milk to eggs, mix
4.) Add wet to dry, mix for 30 seconds. Add diced shrimp, mix until all flour on the bottom is mixed up. Your batter should be moist and slowly fall off the mixing fork.
5.) Once batter is mixed, add batter evenly to muffin compartments, about 2 Tbsp/compartment. If you have extra shrimp place them on top of the muffin (like the above picture).
6.) Bake at 350° for 21 minutes!
*Note: This did not happen to me, but if your batter is dry, add 2 Tbsp. coconut milk and should do the trick. No-one likes a dry muffin!