Cottage Cheese Muffins with Ham and Sun-Dried Tomatoes
Filling savoury muffins for breakfast. Soft and moist, and fragrant from the cottage cheese, cheese, ham, spinach and sun-dried tomatoes. Easy to freeze.
Ingredients
Cottage cheese(5–9%)200 g
Eggs2 pcs
Whole milk50 ml
Olive oil30 ml
Wheat flour120 g
Baking powder5 g
Salt2–3
Ground black pepperto taste
Ham80 g
Gouda cheese50 g
Sun-dried tomatoes6 pcs
Spinach(fresh, or 40–50 g frozen)30 g
Instructions
1
Put the cottage cheese into a bowl. If it is grainy, blend it briefly. Add the eggs, milk and olive oil. Mix until even.
2
Add the flour, baking powder, salt, pepper, garlic powder and herbs. Mix to a thick batter.
3
Cut the ham into small cubes. Grate the cheese. Cut the sun-dried tomatoes into thin strips — if they are very oily, blot them with a paper towel. Finely chop the spinach (if frozen, be sure to squeeze it out well). Add everything to the batter and fold in gently.
4
Divide the batter between the cases, filling them three quarters full. You can put half a cherry tomato on top of each.
Bake in an oven preheated to 180 °C for 25–30 minutes until the tops are golden.
5
Cool the muffins briefly in the tin, then move them to a rack and cool completely.
Freezing
Cool the muffins completely
Put into a bag or container and freeze in portions. Keeps for up to 2 months.
Move to the fridge for a few hours or overnight before serving
Reheat in the oven at 160–170 °C for 7–10 minutes, in an air fryer for 5–7 minutes, or in the microwave for 30–60 seconds.