Jamie Oliver

Gluten-free cottage cheese muffins

With sun-dried tomatoes & Parmesan

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Gluten-free cottage cheese muffins

Makes 12
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    263
    13%
  • Fat
    19.4g
    28%
  • Saturates
    4.1g
    21%
  • Protein
    11g
    24%
  • Carbs
    10.3g
    4%
  • Sugar
    2.9g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    263
    13%
  • Fat
    19.4g
    28%
  • Saturates
    4.1g
    21%
  • Protein
    11g
    24%
  • Carbs
    10.3g
    4%
  • Sugar
    2.9g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 225 g plain cottage cheese
  • 100 g gluten-free flour
  • 150 g whole blanched almonds , very finely ground
  • 100 g sundried tomatoes , (or semi-dried tomatoes) drained
  • 1 tsp gluten-free baking powder
  • 75 g parmesan , grated
  • a few sprigs of thyme , leaves picked
  • 3 tbsp vegetable oil , (or other light oil)
  • 4 large free-range eggs , lightly beaten
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Method

Recipe by Anna Jones

It’s easy to whip up these one-bowl wonders for a quick lunch. You could also add chopped chives, spring onions or grated lemon zest
.

Preheat the oven to 200C/gas 6. Line a 12-hole muffin pan with a double layer of paper cases. Put the cottage cheese in a bowl 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 then lightly 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.

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