Egg muffins with vegetables
Tapioca flour, which is the binder in these savory muffins, has great properties and is suitable for baking. Egg muffins filled with cheese, tomatoes and fragrant spring onions are also suitable as a snack on the go.
Ingredients · Servings 16 pieces
- 6 eggs
- 100 g goudy 48%
- 50 g ketchup
- 20 g tapioca flour
- 3 smaller tomatoes (210 g)
- 3 spring onions
- 1.5 teaspoons oregano
- salt
- ground pepper
Method · 40 min
- Grate the Gouda. Place in a bowl, add the egg, ketchup and tapioca flour. Mix.
- Wash and dice the tomatoes. Wash and slice the onion. Add everything to the cheese mixture.
- Preheat the oven to 180 °C.
- Pour the mixture into silicone muffin cups (so that we don't have to use additional fat), which we place in a muffin tin. Each cup will hold approximately 2 tablespoons of the mixture.
- Place in a preheated oven and bake at 180°C for 18–20 minutes.
