Makes 12
Preparation time 10 minutes, Cooking time 30–35 minutes
225 g (7½ oz) cottage cheese
100 g (3½ oz) gluten-free plain flour
150 g (5 oz) ground almonds
100 g (3½ oz) sun-dried tomatoes, drained and chopped
2 teaspoons chopped chives
1 teaspoon gluten-free baking powder
75 g (3 oz) Parmesan cheese, grated
3 tablespoons sunflower oil
4 large eggs, beaten
1 tablespoon cold water
salt and pepper
Method:
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.
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
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| cottage cheese and chive muffins |
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