Prosciutto and sun-dried tomato muffins

Prosciutto and sun-dried tomato muffins

4.2 60 rating

Prep. 15min

Total 40min

12 portions

Ingredients

olive oil spray for greasing
Parmesan cheese cut into pieces (3 cm)
80 g
buckwheat groats
60 g
raw almonds
200 g
fresh basil leaves only
3 sprigs
sun-dried tomatoes cut into pieces
80 g
cottage cheese
300 g
gluten free baking powder
1 ½ tsp
water
100 g
eggs
5
salt
1 tsp
prosciutto (approx. 200 g)
12 slices

Difficulty

easy

Nutrition per 1 portion

Sodium 707.2 mg

Protein 19.4 g

Calories 1216.8 kJ / 289.7 kcal

Fat 19.8 g

Fibre 2.6 g

Saturated Fat 4.6 g

Carbohydrates 7.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Breakfast and brunch 54 Recipes
Australia and New Zealand

Eat Well 102 Recipes
Australia and New Zealand

Rose gold baking 21 Recipes
Australia and New Zealand

You might also like...

Coffee-rubbed beef with fennel salad

3 h 15min

Crunchy seeded broccoli

40min

Orange sesame chicken with broccoli and noodles

45min

Cauliflower mash

25min

Gluten free chicken and pear pie

2 h 40min

Beetroot and avocado eggs

88 h

Coriander pesto pizza

1 h 30min

Beetroot, pear and blue cheese salad

1 h 10min

Pecan pie cheesecake cups

35min

Avo and egg spread

35min

Prosciutto and basil egg cups

40min

Hunter's lemon chicken rissoles

1 h