Gluten-free cottage cheese muffins

Makes 12

  • 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

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
.



1. 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.



2. 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.



Find more gluten-free recipes

Nutritional Information

Gluten-free cottage cheese muffins

With sun-dried tomatoes & Parmesan

More Snacks recipes >
0 foodies cooked this
Savoury muffins are amazing things, and this recipe is light and moreish, with that lovely sweet hit from the tomatoes. And gluten-free too!
45m
Super easy
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
.

1. 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.

2. 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.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 263
    13%
  • Carbs 10.3g
    4%
  • Sugar 2.9g 3%
  • Fat 19.4g 28%
  • Saturates 4.1g 21%
  • Protein 11g 24%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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