Cheese and Sun-Blush Tomato Muffins

Preparation time: 10 minutes. Cooking time: 20 minutes.

Makes 9


  • 225g (7½oz) plain cottage cheese
  • 65g (2½oz) Parmesan-style cheese, freshly grated
  • 50g (2oz) soya flour
  • 100g (3½oz) ground almonds
  • 1 teaspoon baking powder
  • 8 sun-blush tomato pieces, finely chopped
  • 4 tablespoons chopped basil
  • 4 tablespoons water
  • 4 eggs
  • 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 (½oz) 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.