Veggie Muffins

It’s cupcake o’clock! I just love making cupcakes. This is because I don’t buy the prepacked ones at the supermarket. They are less tasty than your freshly baked ones, and most of them are unnecessarily full of sugar. Also, whoever thinks cupcakes are only for the sweet tooth, you are more than wrong! Did you know you can make delicious salty ones too!? Eat them as a snack either for lunch or dinner.

This healthy alternative is rich in protein and is packed with delicious vegetables! So yummy. And as for the topping, you can choose any veggies you like. The variations are endless and it makes for a fabulous meal with all those colors!

#slimmingbody: lunch or dinner (side dish)

How to prepare:

Preheat the oven to 180 degrees celsius. Place 3 or 4 cupcake linings on a baking tray. Whisk the egg and the egg whites together in a bowl. Finely slice the tomato and stir into the egg mixture. Add the almond flour, cottage cheese, salt and pepper. Pour the egg mixture into the cupcake linings. Bake for about 25 minutes in the oven until cooked. Enjoy!