This is a twist to my original quiche recipe. These are light and airy just like a muffin, thus Muffin in the title. I like to make these in a 6 well muffin tin. They are great for anytime, and for grab-n-go meal/snack. I like to make a batch at the beginning of the week so I have some to go to whenever I am hungry, which seems to be all the time. These would also be good in mini size for appetizers or little bites for brunch.
- 1 cup, tomato, diced
- 1/2 large onion, diced
- 1 c garlic and herb feta cheese
- 6 large eggs
- 1/2 c paleo all-purpose flour (see website)
- 1/4 c basil, fresh, cut into strips
- 1 garlic clove, minced
- 3 tbsp avocado oil
- 2 tsp baking powder
- 1 tsp coconut sugar
- 1 tsp sea salt
- 1/2 tsp black pepper
Preheat oven to 375 degrees. Grease muffin wells.
Combine all ingredients in a large bowl and stir well. Spoon mixture in muffin wells.
Bake for 25 minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.