Gluten Free Cottage Cheese Muffins Recipes

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GLUTEN-FREE COTTAGE CHEESE MUFFINS



Gluten-free cottage cheese muffins image

Savoury muffins are amazing things, and this recipe is light and moreish, with that lovely sweet hit from the tomatoes. And gluten-free too!

Provided by Anna Jones

Categories     Snacks     Jamie Magazine     Muffin     Baking

Time 45m

Yield 12

Number Of Ingredients 9

150 g whole blanched almonds
225 g plain cottage cheese
100 g gluten-free flour
100 g sun-dried tomatoes, (or semi-dried tomatoes), drained
1 teaspoon gluten-free baking powder
75 g Parmesan cheese
a few sprigs of fresh thyme
4 large free-range eggs
3 tablespoons vegetable oil, (or other light oil)

Steps:

  • Preheat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin pan with a double layer of paper cases.
  • Whiz the almonds in a food processor until really fine, then put in a bowl with the cottage cheese, flour, sun-dried tomatoes and baking powder. Grate in most of the Parmesan and pick in most of the thyme leaves.
  • Lightly beat the eggs and add with the oil and 1 tablespoon of water. Season then lightly combine.
  • Spoon the batter into the cases and grate over the remaining Parmesan and pick over the remaining thyme leaves.
  • Bake for 30 to 35 minutes, or until risen and golden brown. Serve while warm or at room temperature.

Nutrition Facts : Calories 263 calories, Fat 19.4 g fat, SaturatedFat 4.1 g saturated fat, Protein 11 g protein, Carbohydrate 10.3 g carbohydrate, Sugar 2.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GLUTEN FREE CHEESE MUFFINS



Gluten Free Cheese Muffins image

The chef at the resthome where I work, adapted a basic muffin recipe just for myself and another employee. They taste great and will be a welcome addition to my kids lunchboxes and to eat with soup in the winter.

Provided by jackandfiona

Categories     Quick Breads

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups grated tasty cheese
1 1/2 cups rice flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon cayenne pepper (optional)
1 egg
1 cup milk

Steps:

  • Beat egg and milk together very well.
  • Mix all dry ingredients and cheese together.
  • Add wet ingredients to dry ones.
  • Don't overmix.
  • Bake at 210 deg C for approximately 12 minutes.
  • Diced bacon, onion, parsley and corn kernels can be added to an extra savoury and high protein muffin.

Nutrition Facts : Calories 368.7, Fat 17.4, SaturatedFat 10.6, Cholesterol 82.9, Sodium 813.6, Carbohydrate 36.6, Fiber 0.9, Sugar 2.4, Protein 15.7

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