Tomato & Basil Muffins

What you need

4 free range eggs
⅓ cup Sally-Ann Creed® coconut flour
¼ cup melted organic butter
¼ cup water
¼ teaspoon Sally-Ann Creed®️ Baking powder
Sally-Ann Creed®️ Himalayan salt to taste
Sally-Ann Creed®️ Black peppercorns to taste
½ cup fresh basil, roughly chopped
¼ cup parmesan / hard cheese, grated
1 cup cherry tomatoes, quartered

Optional:

Mixed herbs to taste
Feta cheese , cubed

Let's cook

Preheat the oven to 200°C.
Line a baking tray or muffin tin with cupcake liners.
Mix the water, eggs, melted butter, salt, pepper until combined.
Add baking powder & coconut flour and mix until there are no lumps
Add in the chopped tomatoes, basil and grated parmesan and mix until combined.
Sprinkle some grated cheese on top
Bake for 15-20 minutes until firm

Enjoy while warm!

Products used in recipe

Black Peppercorns with Grinder (Non-irradiated)

50g

~~R55,00~~ R38,50

In stock

Coconut Flour

Organic | 500g

~~R63,00~~ R44,10

Out of stock

Himalayan Pink Rock Salt with Grinder

Organic | 120g

~~R111,00~~ R77,70

In stock