Baked a batch
of these muffins last night and they smell so good I'm almost tempted to have more than one today. These are perfect for a healthy grab and go breakfast or an afternoon energy boost and can be adapted to any tastes. I split the batter in half and added sun-
dried tomatoes and basil to one half and sauteed mushrooms and fresh thyme to the second half.
Other variations could be olives and thyme, roasted
peppers and hint of coriander, or sauteed garlic potatoes and rosemary. Let me know if you try a different variation of flavours or a different type of flour. I was tempted by a
toasted wheat germ and rye blend but I kept it a bit more traditional.
1 cup/200gr low-fat or fat-free cottage cheese
3/4 cup/60gr grated fresh parmesan cheese
1/4 cup/50gr whole wheat flour
1 cup/80gr ground almonds
1 tsp baking powder
1/4 cup/20gr chopped sun-dried tomatoes (or variation)
2 tbsp chopped fresh herb or 1 1/2 tsp dried herb
1/4 cup/50ml water
4 eggs
1/2 tsp salt
Preheat to 400F/gas mark 6
Mix together all ingredients except 1/4 cup parmesan cheese.
Stir until just moistened, don't over mix
Spoon into 12 greased or lined muffin pans. Sprinkle remaining parmesan cheese over. Bake 30-35 minutes.
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