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 


  • Mixed herbs to taste 
  • Feta cheese , cubed

Let's cook

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

Enjoy while warm!


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Products used in recipe


Black peppercorns with grinder Non-irradiated 50g


In stock


Coconut Flour Organic 500g


Out of stock


Himalayan pink rock salt with grinder 120g


In stock