From luxurylowcarb.com
Oh yes, we will be needing these tomato recipes very soon!! Here's one I'm trying:
Makes 12 muffins
1/2 cup oat flour
1/2 cup wheat gluten flour
1 cup almond flour
2 eggs
1/2 cup full-fat plain yogurt
1/4 cup olive oil
1 T fresh garlic, finely crushed
1 cup tomatoes (peeled, deseeded, finely chopped and drained)
1 T dried basil
1 t crushed rosemary
1/2 t thyme
3 t baking powder
1/2 cup shredded Parmesan cheese
Preheat oven to 325°F. In a large bowl, mix flours together with baking powder and set aside.
Mix chopped tomatoes, garlic and herbs. In a separate container, beat eggs, oil and yogurt.
Add parmesan cheese to flour mixture; then add the eggs and oil mixture until it forms a batter. Fold in the tomatoes and herbs and transfer into muffin pans.
Bake for 25 - 30 minutes or until golden brown.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN (FOR 12 MUFFINS): 220 calories; 15g fat; 6g carbohydrates {2g NET carbs}; 4g fiber; 21g protein.
Oh yes, we will be needing these tomato recipes very soon!! Here's one I'm trying:
Makes 12 muffins
1/2 cup oat flour
1/2 cup wheat gluten flour
1 cup almond flour
2 eggs
1/2 cup full-fat plain yogurt
1/4 cup olive oil
1 T fresh garlic, finely crushed
1 cup tomatoes (peeled, deseeded, finely chopped and drained)
1 T dried basil
1 t crushed rosemary
1/2 t thyme
3 t baking powder
1/2 cup shredded Parmesan cheese
Preheat oven to 325°F. In a large bowl, mix flours together with baking powder and set aside.
Mix chopped tomatoes, garlic and herbs. In a separate container, beat eggs, oil and yogurt.
Add parmesan cheese to flour mixture; then add the eggs and oil mixture until it forms a batter. Fold in the tomatoes and herbs and transfer into muffin pans.
Bake for 25 - 30 minutes or until golden brown.
APPROXIMATE NUTRITION INFORMATION PER MUFFIN (FOR 12 MUFFINS): 220 calories; 15g fat; 6g carbohydrates {2g NET carbs}; 4g fiber; 21g protein.