Gluten-free cottage cheese muffins

Nutritional Information (amount per serving)

Calories Carbs Sugar Fat Saturates Protein

263kcal 10.3g 2.9g 19.4g 4.1g 11g

Makes 12 Approx time: 45 Difficulty: super easy

Ingredients Method

225 g plain cottage cheese Recipe by Anna Jones

100 g gluten-free flour
150 g whole blanched It's easy to whip up these one-bowl wonders for a quick lunch. You could also add chopped chives,
almonds, very finely ground spring onions or grated lemon zest.
100 g sundried tomatoes,
(or semi-dried tomatoes) 1. Preheat the oven to 200C/gas 6. Line a 12-hole muffin pan with a double layer of paper cases. Put
drained the cottage cheese in a bowl with the flour, ground almonds, tomatoes, baking powder, and most of the
1 tsp gluten-free baking parmesan and thyme. Add the oil, eggs and 1 tablespoon of water. Season then lightly combine.
powder
75 g parmesan, grated 2. Spoon the batter into the cases and scatter with the remaining parmesan and thyme. Bake for 30–35
a few sprigs of thyme, minutes, or until risen and golden brown. Serve while warm or at room temperature.
leaves picked
3 tbsp vegetable oil, (or Find more gluten-free recipes
other light oil)
4 large free-range eggs,
lightly beaten

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9/12/2014 7:38 AM