Seaweed Muffins

I wanted to use up my seaweed and found the tastiest and easiest way to do so! I love these muffins, and hope you do too.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.

Step: 2

Mix butter, seaweed, and sea salt together in a bowl until smooth. Mix flour, confectioners' sugar, eggs, honey, coconut oil, and cinnamon into butter mixture until batter is just mixed; pour into the prepared muffin cups.

Step: 3

Bake in the preheated oven until the sides of the muffins begin to darken, 12 to 15 minutes.

Per Serving: 174 calories; protein 2.2g; carbohydrates 23.3g; fat 8.5g; cholesterol 46.3mg; sodium 278.3mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.