Protein-rich savoury muffins: whisk eggs with cottage cheese, sun-dried tomatoes, Parmesan and mozzarella into a quick flour batter, spoon into silicone molds and bake at 180°C until puffed and golden.
Instructions
- 1
Crack the eggs into a bowl and add cottage cheese.
- 2
Chop the sun-dried tomatoes and add them to the bowl.
- 3
Season with garlic powder, dried onion, and salt.
- 4
Grate in Parmesan, then add shredded mozzarella.
- 5
Add wheat flour and baking powder, then whisk until smooth and thick.
- 6
Spoon the mixture into silicone molds and bake at 180°C (350°F) until puffed and golden.
25:00
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Frequently Asked Questions
Can I make these gluten-free?
Swap the wheat flour for a 1:1 gluten-free blend or fine oat flour. The cottage cheese and eggs do most of the structural work, so they still hold together well.
Can I prep them for the week?
Yes — bake, cool and refrigerate up to 4 days, or freeze. Reheat in the oven or air fryer so the edges firm up again rather than going soft in the microwave.
What can I use instead of sun-dried tomatoes?
Chopped roasted peppers, olives, spinach or cooked bacon all work. Keep the add-ins fairly dry so the batter does not turn watery.