Jamie Magazine
By Anna Jones
45 mins
Super easy
makes 12
Recipe From
Ingredients
225g plain cottage cheese
100g gluten-free flour
150g whole blanched almonds, very finely ground
100g drained sundried or semi-dried tomatoes
1 tsp gluten-free baking powder
75g parmesan, grated
A few thyme sprigs, leaves picked
3 tbsp vegetable or other light oil
4 large free-range eggs, lightly beaten
Top Tip
It’s easy to whip up these one-bowl wonders for a quick lunch. You could also add chopped chives, spring onions or grated lemon zest.
Method
Savoury muffins are amazing things, and this recipe is light and moreish, with that lovely sweet hit from the tomatoes. And gluten-free too!
- Preheat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin pan with a double layer of paper cases.
- Whiz the almonds in a food processor until really fine, then put in a bowl with the cottage cheese, flour, sun-dried tomatoes and baking powder. Grate in most of the Parmesan and pick in most of the thyme leaves.
- Lightly beat the eggs and add with the oil and 1 tablespoon of water. Season then lightly combine.
- Spoon the batter into the cases and grate over the remaining Parmesan and pick over the remaining thyme leaves.
- Bake for 30 to 35 minutes, or until risen and golden brown. Serve while warm or at room temperature.
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