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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.
Taken from Rose Elliot Vegetarian Supercook, published by Hamlyn
I prefer them cooled, with a cup of coffee. Yum. You can get soya flour at Holland and Barretts. |