Cottage cheese muffins
Prep:
15 mins
Cook:
25 mins
These gluten free savoury muffins are absolutely gorgeous.
225g plain cottage cheese
100g gluten free flour
150g finely ground almonds
100g sundried tomatoes
1 tsp gluten free baking powder
75 g parmesan, grated
1 tsp thyme
3 tbsp vegetable oil
4 large eggs, lightly beaten
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a 12-hole muffin tray with a double layer of paper cases.
In a bowl, add the cottage cheese with the flour, ground almonds, tomatoes, baking powder, and most of the parmesan and thyme.
Add the oil, eggs and 1 tablespoon of water.
Season with salt and pepper and gently mix to combine.
Spoon the batter into the cases and scatter with the remaining parmesan and thyme.
Bake for 30–35 minutes, or until risen and golden brown.
Serve while warm or at room temperature
Serves
Makes 12
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Chicken, Vegetables
Recipe Type
Cakes & Baking, Healthy, Snacks
Special Info
Gluten free
Level of Difficulty
Easy
