Muffins with cottage cheese and sun-dried tomatoes
10. April 2012
Ideal salty muffins for a party and picnic or just a beautiful weekend in the morning. I can imagine them in all sorts of combinations and with various spreads and creams. Like eggplant, goat cheese, olive paste, anchovy cream, .. I totally merge saliva ..)
They are ideal for gluten allergy. The recipe contains only 1/4 cup of flour, especially as an aid in mixing almonds. It is easy to mix with a stick mixer, the only pitfalls are not to remix it too much to make the almond paste. Use soy flour, rice, corn, quinoi or common wheat flour.
Otherwise, almond flour is sold in organic shops, so you can make this part easier
You can freeze them and let them blow up in the oven on a Sunday morning, they are a great and playful alternative to pastry.
Postup
Preheat the oven to 200 ° C.
Dried tomatoes are cut into fine pieces and we cut herbs.
All ingredients except Parmesan are mixed and filled with 12 spoonfuls or baking paper of the muffin molds.
Put the grated parmesan on each top of the dough and bake for 30-35 minutes until they come in and shine.
