Cottage cheese muffins

Prep: 15 mins
Cook: 25 mins
Cottage cheese muffins
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

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

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