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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These muffins are a great way to enjoy pizza when you're on a reduced carb diet, and they are really nutritious to boot. I changed the ingredients to make the recipe a faster one by using garlic powder and canned tomatoes for easier prep. Ingredients:
1/2 cup oat flour |
1/2 cup wheat gluten flour |
1 cup almond flour |
2 eggs |
1/2 cup greek yogurt, full-fat |
1/4 cup olive oil |
1 tablespoon garlic powder |
1 cup canned tomato, diced and well-drained |
1 tablespoon dried basil |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon dried thyme |
3 teaspoons baking powder |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 325. Butter a 12 muffin pan.
2. In mixing bowl, combine flours with baking powder. Set aside.
3. Mix tomatoes, garlic, and herbs.
4. In separate container beat eggs, yogurt and oil.
5. Add cheese to the flour mixture, then add egg mixture until it forms a batter. Fold in tomatoes and herbs and transfer to muffin tins.
6. Bake 25-30 minutes or till golden brown.
7. Let muffins rest 5 minutes, remove from tins.
8. Great warm right from the oven with a soup like split pea or lentil.
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