Gluten-free cottage cheese muffins

Name: Gluten-free cottage cheese muffins
Total time: 45 min
Yield: 12
Ingredients: 150 g whole blanched almonds; 225 g plain cottage cheese; 100 g gluten-free flour; 100 g sun-dried tomatoes (or semi-dried tomatoes), drained; 1 teaspoon gluten-free baking powder; 75 g Parmesan cheese; a few sprigs of fresh thyme; 4 large free-range eggs; 3 tablespoons vegetable oil (or other light oil)

With sun-dried tomatoes & Parmesan

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

Makes 12

Cooks In45 minutes

DifficultySuper easy

Jamie Magazine Muffin Snacks Baking

Nutrition per serving

Calories 263 13%
Fat 19.4g 28%
Saturates 4.1g 21%
Sugars 2.9g 3%
Protein 11g 22%
Carbs 10.3g 4%

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

150 g whole blanched almonds
225 g plain cottage cheese
100 g gluten-free flour
100 g sun-dried tomatoes , (or semi-dried tomatoes), drained
1 teaspoon gluten-free baking powder
75 g Parmesan cheese
a few sprigs of fresh thyme
4 large free-range eggs
3 tablespoons vegetable oil , (or other light oil)

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Jamie Magazine

By Anna Jones

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Method

Preheat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin pan with a double layer of paper cases.
Whiz the almonds in a food processor until really fine, then put in a bowl with the cottage cheese, flour, sun-dried tomatoes and baking powder. Grate in most of the Parmesan and pick in most of the thyme leaves.
Lightly beat the eggs and add with the oil and 1 tablespoon of water. Season then lightly combine.
Spoon the batter into the cases and grate over the remaining Parmesan and pick over the remaining thyme leaves.
Bake for 30 to 35 minutes, or until risen and golden brown. Serve while warm or at room temperature.

Tips

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.

Jamie Magazine

By Anna Jones