Tuna and zucchini egg muffins (keto)
These little savory muffins combine tuna and zucchini with eggs for a soft, moist texture, taking inspiration from American-style savory muffins.
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Servings: 6 small muffins
Ingredients
- 3 eggs
- 0.5 zucchini
- 1 small can tuna
- 0.5 red chili pepper chili or Spanish pepper
- 2 cloves garlic
- 1 pinch black pepper
- 1 pinch salt Himalayan pink or Celtic sea salt
Optional
- Butter (from grass-fed cows), for greasing the molds, or avocado oil, mild olive oil or high-oleic sunflower oil, for greasing
For a strictly paleo and nightshade-free version
- black pepper no red chili pepper
Procédé
- Grate the zucchini. Place it in a mixing bowl and sprinkle with a little salt. Let it sit for a while.0.5 zucchini, 1 pinch salt
- Preheat the oven to 200 degrees.
- Chop the red chili pepper. Grate the garlic. Beat 3 eggs. Combine everything and add salt and pepper to taste.0.5 red chili pepper, 2 cloves garlic, 3 eggs, 1 pinch black pepper, black pepper
- Squeeze the zucchini to remove most of the water, then place it in a kitchen towel. Squeeze out the remaining water through the towel. The zucchini is now a little drier.
- Add the zucchini and tuna to the eggs. Mix everything together.1 small can tuna
- If using rigid muffin molds, grease them lightly. This is not necessary with silicone molds. Divide the egg mixture among the molds. Bake for 20 minutes.Butter
- Remove from the molds and let cool.
Notes
Equipment: oven at 200 degrees, 6 small muffin molds (silicone), 4 to 5 larger ones also work, rigid molds work too, mixing bowl, whisk, grater, kitchen towel.
Did you make this recipe?Tag @marcwiner on Instagram!