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Gluten-free cottage cheese muffins
Gluten-free cottage cheese muffins
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Total Time:
45 minutes
Delicious gluten-free savory muffins with a sweet tomato flavor.
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)
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6 and line a 12-hole muffin pan with a double layer of paper cases. 2. In a food processor, finely grind the almonds, then transfer to a bowl with cottage cheese, flour, sun-dried tomatoes, and baking powder. 3. Add most of the Parmesan and thyme leaves, then lightly beat the eggs. Mix in the oil and 1 tablespoon of water. Season and gently combine. 4. Spoon the batter into the paper cases and sprinkle over the remaining Parmesan and thyme leaves. 5. Bake for 30 to 35 minutes until golden brown and risen. 6. Serve warm or at room temperature.

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