Cottage Cheese & Chive Muffins
Ingredients
- 225 g cottage cheese
- 100 g gluten-free plain flour
- 150 g ground almonds
- 100 g sun-dried tomatoes drained and chopped
- 2 teaspoons chopped chives
- 1 teaspoon gluten-free baking powder
- 75 g Parmesan cheese grated
- 3 tablespoons sunflower oil
- 4 large eggs beaten
- 1 tablespoon cold water
- salt and pepper
Instructions
- Line a 12-hole muffin tin with paper muffin cases.
- Place the cottage cheese, flour, ground almonds, tomatoes, chives, baking powder and half of the cheese in a bowl.
- Add the oil, eggs and measurement water, season lightly and gently mix together.
- Do not overmix.
- Spoon the batter into the muffin cases and sprinkle with the remaining cheese.
- Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until risen and golden.
- Serve warm.
Notes & Wine Advice
For cottage cheese & chive snacks,
mix together ½ tablespoon cottage cheese, 2 tablespoons drained and chopped sun-dried tomatoes and 1 tablespoon chopped chives in a bowl. Divide the mixture between 12 gluten-free oatcakes, then sprinkle each one with ½ teaspoon grated Parmesan cheese and serve immediately. Calories per snack 73Nutrition values
Calories: 231 kcal