Ingredients
or1 large unit of egg, whole, raw, fresh (50 g)
or2 large units of egg, white, raw, fresh (66 g)
or190 grams of fish, tilapia, cooked
or15 grams of gluten-free flour
Preparation
1.
Shred or finely chop the cooked tilapia.
In a bowl, mix the fish with the egg, egg whites, and oat flour until you get a uniform batter.
Pour the mixture into muffin molds.
Bake at 360°F (180°C) for about 40 minutes, until set and lightly golden.
You can eat all the muffins from this recipe — the total portion provides the ideal amount of protein and calories for a complete meal.2.
Shred or finely chop the cooked tilapia.
In a bowl, mix the fish with the egg, egg whites, and oat flour until you get a uniform batter.
Pour the mixture into muffin molds.
Bake at 360°F (180°C) for about 40 minutes, until set and lightly golden.
You can eat all the muffins from this recipe — the total portion provides the ideal amount of protein and calories for a complete meal.Nutritional information
| Per 100 g | % DRI | |
|---|---|---|
| Energy | 120 kcal | 6 % |
| Fat | 3 g | 5 % |
| Fatty acids, total saturated | 1 g | 6 % |
| Cholesterol | 92 mg | 31 % |
| Sodium | 90 mg | 4 % |
| Carbohydrate | 3 g | 1 % |
| Sugars | 0 g | remove |
| Fiber | 1 g | 3 % |
| Protein | 20 g | remove |
