Sun-dried Tomato Cottage Cheese Muffin in moments
Sun-dried Tomato Cottage Cheese Muffin
Get creative with the ingredients. Try other cheeses such as goats or mozzarella. You can experiment with other fresh herbs too and maybe a little
fresh chillies or spring onions. These make a perfect breakfast or can be eaten cold. Have with a lovely side salad or eat on their own. Fore more recipes join me on my NEW Everyday Fat Burning Cookery Facebook page!
You can use the flour of your choice in this recipe. I don’t advocate wheat flour but whole wheat works well with this recipe.
To make 9-12 small muffins:
3/4 cup Parmesan cheese, freshly grated
1/4 cup flour (rice, gram, coconut etc)
1 cup almonds, very finely ground or almond flour
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup fresh basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
Preheat oven to Gas 6/200C degrees. Grease a silicone muffin pan with coconut oil or use greased muffin liners.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffin cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Big love, small tummies,
Jill – The Fat Controller