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Prosciutto and sun-dried tomato muffins

Prosciutto and sun-dried tomato muffins
4.2 60 ratings
Prep. 15 min
Total 40 min
12 portions
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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
Energy 1216.8 kJ / 289.7 kcal
Fat 19.8 g
Fibre 2.6 g
Saturated Fat 4.6 g
Carbohydrates 7.6 g

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