Gluten Free Cottage Cheese Muffins Recipes

MARVELOUS GLUTEN-FREE CHEESE MUFFINS

Steps:

• Combine first four ingredients in a large bowl.
• Add cheese and mix well.
• Make a well in the center of mixture. Add melted butter, then milk (to help cool down the butter some), and finally the egg.
• Stir until moistened, breaking up any flour chunks.
• Spoon into greased muffin tins. Fill 2/3 to ¾ full. Bake at 400 degrees Fahrenheit for about 25 minutes.

GLUTEN-FREE COTTAGE CHEESE MUFFINS

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.

GLUTEN FREE CHEESE MUFFINS

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.