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.
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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Savoury muffins are amazing things, and this recipe is light and moreish, with that lovely sweet hit from the tomatoes. And gluten-free too!
BUYING SUSTAINABLY SOURCED FISH
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