Tomato Basil Breakfast Muffins

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I’ve been a muffin making machine lately. Notice the recipe stays the same, I just swap the flavors? You can do the same thing. Like I say the only limitations to what you can create are your own blockages and disbelief in your own imagination. Go big, dream big, create big flavors, and make kick ass food. A little faith in baking goes a long way. Today we are doing one of my favorite things, which is mixing savory and sweet together. Sure it’s a muffin, but they smelled like pizza crust and had my mouth salivating. They were beautiful and created the ‘hmm’ reaction. A little confusion when eating is great, that is what curiosity in the kitchen generates.  My friend Tab is a tomato fiend. She orders extra, extra tomatoes on everything when we go anywhere. I made these little joys for her.

Cherry Tomato Basil Muffins

  • 1 cup almond flour
  • 1/8 cup raw honey
  • 1 egg
  • 1 egg white
  • 1/4 tsp baking soda
  • 1/2 tbsp apple cider vinegar
  • Pinch of Salt
  • 1 tbsp macadamia nut oil
  • 1 cup sliced cherry tomatoes
  • 1 tsp basil

To Make: Preheat oven to 350.  In one bowl combine the dry ingredients: flour, baking soda, basil and salt. In another bowl mix honey, egg, egg white, vinegar, and oil. Now simply join the two bowls together. Fold in tomatoes. Scoop into cupcake liners. Mine made a nice batch of half a dozen. Bake for about 25 minutes. Boom breakfast, this would be great with a couple eggs! They’re great, just ask the tomato lover Tab!

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