Cottage Cheese & Chive Muffins

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Cottage Cheese & Chive Muffins

Couverts12
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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 73

Nutrition values

Calories: 231 kcal
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Course; Cheese / Cupcakes-Brownies / Quiche
Diets; Gluten-Free