TOMATO AND BASIL CHEESE MUFFINS

I have made these muffins the conventional way forever, and it is good. However I have now experimented with a low carb version. First I tried it by adding eggs to the mixture which the conventional method does not have. It was good and then I tried making it without eggs, only adding psyllium husk to bind it - not such a good idea. The taste is great, but it looks - "ag siestog arme ek." And so we learn from our mistakes.

Ingredients

1 1/2 c grated full fat cheddar cheese
1 c almond flour
20 ml baking powder
30 ml melted butter or extra virgin olive oil or extra virgin coconut oil. (I usually use butter)
5 sun dried tomato halves, chopped ( I use Ina Paarman's marinated version.)
1 T psyllium husk powder
5 ml dried basil
2 ml cayenne pepper
2 eggs
190 ml cream

Method

Set the oven to 180 degrees C
Mix all the dry ingredients thoroughly.
Add 1 c cheese and mix well.
Add the tomato, butter, cream and eggs. 
Mix well and spoon the mixture into a regular sized greased muffin tin. 
This will make approximately six muffins. 
Let it stand for 5 to 10 minutes for the psyllium husk to firm up. (if  you don't the cheese on top will just ooze down the center of the muffin and you will have a secret center and hardly any cheese on top.)
Sprinkle the rest of the cheese over the top.
Bake for 15 minutes at 180 degrees C.
Let it cool down for a few minutes before removing from the tin.