A delicious muffin created with coconut flour, making it low in carbohydrates, gluten free and high in fiber. The taste combination of tomato, basil and Parmesan cheese make this a fantastic breakfast or snack.

I keep fiddling with my favourite savoury muffin recipe as I enjoy them as an alternative to bread rolls with soup and also for a "on the go" breakfast. I am not hungry when I get up, but by the time I have weathered the morning commute I am, so they are wonderful to chew on then.

This version is fresh with tomato and basil and a sprinkle of Parmesan. Since this is made out of coconut flour it is quite full and is excellent for keeping you going all morning.

How To Make Keto Tomato Basil Muffins

These keto savoury muffins with coconut flour are a simple dish to make. It's straightforward to make a batch.

• In a medium bowl combine the melted butter, eggs, water, salt and pepper.

• Whisk until smooth.

• Add the coconut flour and baking powder.

• Mix until smooth.

• Add the cherry tomatoes, basil and Parmesan cheese.

• Spoon into muffin cases.

• Sprinkle shredded cheese on top.

• Bake till firm and golden.

The Ingredients

All you need to create these tomato basil muffins are a few ingredients. All part of an essential low carb pantry too!

• Steps to create savory muffins

• Muffins are quite easy to prepare and they are created the old-fashioned way: a bowl with wet ingredients and a bowl with dry ingredients that are stirred together rapidly and gently.

• The add-ins (cheese, tomatoes, and parsley) are added before the dry ingredients are entirely combined. That manner the batter is stirred as little as possible to guarantee muffins that are as soft as feasible.

• Combine all spices into a large dish and stir thoroughly into lean ground beef

• Form into ball form with your hands

Read Also: Mastering the Art of QSR Shakes

Baking

This recipe is for regular-sized muffins.

Muffin pans

• Buttering the muffin tin: if you want crustier muffins - not just on top but also on the sides - eliminate paper cups and butter the individual rounds. Or use cooking spray.

• Yield: 12 muffins when you fill ¾ of the paper cup, and 10 muffins if you fill it close to the top. The batter holds itself nicely so there's minimal possibility of overflow even if you fill it more than three-quarters, which is a usual manner of minimizing spillage.

• Paper liners or cups: I use these because I find it easier and less dirty since I don't have to grease the pan, and then wash it! But that means that the edges of the muffins will be soft and not develop a crust since they are in contact with the paper while they bake and not the greased metal.

• When are the muffins done? Use a cake tester or toothpick to check for doneness. As soon as it comes out clean, remove the pan from the oven. Let cool on a wire rack until warm enough to consume.

Storage

I think muffins should be consumed freshly prepared or a few hours later at the most. That said, here's my technique of storing them.

• Room temperature: store them covered or in an airtight container for 2 days and reheat before eating. They will be chewier and less delicate. I definitely recommend reheating them in a medium oven to bring them back to life.

• Freezing: they freeze nicely, and you should reheat them before eating, after thawing them at room temperature, uncovered. To freeze, put them in a freezer-safe container with a lid or foam tray and cover them first in plastic and then in aluminum foil. Don't overcrowd them so that they don't get squished.

Do savory muffins need to be stored in the fridge?

Storing - ideally I feel muffins are best eaten on the day they're prepared, but they will store nicely in an airtight container at room temperature for 2-3 days (rather than refrigerated). Freezing - one of the nicest things about these savoury muffins is that they're freezer friendly.

What is the key to high muffins?

Chilling your muffin mixture overnight in the fridge is the BEST thing you can do for wonderful muffins. It makes them more moist, delicate, and TALLER! It's really similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.