6 Serves
28 Mins
Preheat your oven to 200°C.
In a large mixing bowl, whisk together the eggs, melted butter, water, salt, and black pepper until well combined.
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Vitamin E
0 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
350 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
505 mg / 4,700 mgSodium
1021 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Add the coconut flour and baking soda to the wet mixture, blending thoroughly until the batter is smooth and free of lumps.
Fold in the grated Parmesan cheese, diced tomatoes, and fresh basil leaves.
Line a muffin tin with paper liners and divide the batter evenly among the cups. Optionally, sprinkle a little extra Cheddar or Parmesan cheese on top.
Bake in the preheated oven for 12 to 15 minutes, or until the muffins are golden brown and firm to the touch.
23
g13
g25
g
