Parmesan, tomato and spring onion muffins

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Prep time:

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Serves: 6

By MulledwineGless



  • 120g butter melted

  • 1 egg yolk

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 3 eggs

  • 2 spring onions chopped

  • 8 semi-dried tomatoes chopped

  • 300g cottage cheese (put in a muslin or clean tea towel and try to squeeze out excess water)

  • 425g ground almonds

  • 55g Parmesan grated


  1. Preheat oven to 180C.
  2. Grease a 4x8 inch loaf pan with butter and coat bottom with almond flour or prepare a muffin tin with muffin cases.
  3. Use a food processor to mix eggs, melted butter, dry curd cottage cheese, baking soda and salt. Process until it's thick and resembles butter in texture. Add Parmesan, tomatoes and spring onion, a couple of pulses to mix.
  4. Add almond flour and pulse until mixed.
  5. Spoon the mixture into loaf pan or muffin tin.
  6. Bake for about 45 minutes until lightly browned on top. Keep an eye on it from 30 minutes. Check it's done by inserting knife and seeing if it comes out clean.

Handy Hint

Leave out the tomatoes, Parmesan and spring onions for a plain, more bread like loaf.

Additional Information

  • Snack

  • Lunchbox

  • Brunch

  • Breakfast Meal

  • Vegetarian

  • cheese

  • tomato

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