Low-carb tuna muffins

Ingredients for 1 servings:

• 400 g low-fat cream cheese
• 3 eggs
• 2 cans of tuna in its own juice
• 1 tbsp almond flour
• 2 tbsp oat bran
• 1 tsp, leveled baking powder
• 2 tsp mustard (green pepper mustard)
• 2 tsp, heaped Ajvar
• 1 tsp, heaped harissa
• Salt and pepper, black
• Cumin powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for approx. 12 muffins

First, mix together the cream cheese, eggs, tuna, mustard, ajvar, and harissa. Then add the bran, almond flour, and baking powder to thicken it slightly. Watch the consistency and add a little more bran if necessary. The mixture should remain soft but not too runny. Finally, season the mixture with salt, black pepper, and cumin. Then fill the batter into 12 muffin cups. Bake the muffins at 200°C (top/bottom heat) for about 30 minutes, until they are golden brown. Tip: If you let the muffins cool for about 30 minutes after baking, with the oven off, they will have a good chance of reducing their collapse. The muffins can be eaten hot or cold, making them a great lunch at work. These muffins are quick and easy to prepare. Enjoy.