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
Instructions
Put the cottage cheese into a bowl. If it is grainy, blend it briefly. Add the eggs, milk and olive oil. Mix until even.
Add the flour, baking powder, salt, pepper, garlic powder and herbs. Mix to a thick batter.
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.
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.
Cool the muffins briefly in the tin, then move them to a rack and cool completely.
Put into a bag or container and freeze in portions. Keeps for up to 2 months.
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.