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Preparation time: 10 minutes. Cooking time: 20 minutes.
Makes 9
Ingredients:
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225g (7˝oz) plain cottage cheese
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65g (2˝oz) Parmesan-style cheese, freshly grated
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50g (2oz) soya flour
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100g (3˝oz) ground almonds
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1 teaspoon baking powder
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8 sun-blush tomato pieces, finely chopped
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4 tablespoons chopped basil
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4 tablespoons water
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4 eggs
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salt and pepper
Everyone enjoys these light, fluffy, 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).
Set aside 15g (˝oz) of the Parmesan-style cheese. Mix all the remaining ingredients together and season with salt and pepper.
Spoon the mixture into the muffin cases, scatter with the remaining Parmesan-style 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.
Taken from Rose Elliot Vegetarian Supercook, published by Hamlyn.
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