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Post by nightowl on May 28, 2015 13:34:21 GMT
Cheese and Sun-Blush Tomato Muffins Preparation time 10 minutes, Cooking Time 20 minutes Ingredients: Makes 9 225g (8 oz) plain cottage cheese 65g (2 oz) freshly grated Parmesan, or Parmesan-style, cheese 50g (2½ oz) soya flour 100g (3½ oz) ground almonds 1 teaspoon baking powder 8 sun-blush tomato pieces, finely chopped 20g (¾ oz) basil, chopped 4 tablespoons water 4 eggs salt and pepper Everyone enjoys these light, puffy, protein-rich savoury muffins – and as they don’t contain any wheat flour, they’re ideal if you who want to avoid this or are watching your carbohydrate intake. Line a 9-hole muffin tin with medium-sized muffin cakes (like cup-cake cases). Put the cottage cheese into a bowl with all but 15g (½ oz) of the cheese, the soya flour, ground almonds, baking powder, sun-blush tomatoes, basil, water and eggs. Mix all together and season with salt and pepper. Spoon the mixture into the muffin cases, scatter with the remaining cheese and bake in a preheated oven, 200oC, 400oF, Gas Mark 6, for 20 minutes, or until set, risen and golden brown. Serve as soon as possible – they’re lovely eaten warm.
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izzywizz
Bronze Member
Posts: 68
Diet: VLCD
Height: 5'9
Start Weight: 15st11
Current Weight: 15st 4
Goal Weight: 10st 4
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Post by izzywizz on May 29, 2015 11:06:04 GMT
I love the sound of these. Might give them a go next week.
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