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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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.