1tspchopped rosemary + extra sprigs to decorate the top
½tspkosher salt + a pinch
¼tspfreshly milled pepper
Add the butter or ghee to a large mixing bowl and microwave until melted. Once cooled, add the eggs and Greek yogurt. Whisk until a smooth and pale cream color is the result. First, it will be lumpy but keep stirring vigorously until it's completely lump-free and smooth.
When ready, add all of the dry ingredients into the same bowl. Mix and fold until well-combined. Then, add in the fresh chopped rosemary—mix to combine. Set the batter aside on the countertop for 10 minutes. Meanwhile preheat the oven to 350°F.
Next, line a muffin pan with eight wrappers. Scoop the batter into each one. I like to fill 3/4 of the way full. Top each one with sprigs of rosemary and a sprinkle of flake salt (optional).
Finally, transfer the pan to the oven and bake for 25 minutes. You know when it's ready when a toothpick or knife inserted comes out clean.
Allow cooling for at least 15 minutes before enjoying.