Prosciutto and sun-dried tomato muffins

Prosciutto and sun-dried tomato muffins

4.2 60 ratings

Prep. 15 min

Total 40 min

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...

Sweet potato frittata with coriander chilli sauce

1 h 35 min

Chicken involtini with sun-dried tomato pesto

50 min

Prosciutto and basil egg cups

40 min

Lamb shanks with risoni and feta

3 h 50 min

Breakfast bars

40 min

Hunters' stew

1 h

Lamb cutlets with pumpkin and pistachio salad

40 min

Meatballs with white wine mushroom sauce

35 min

Sweet potato blini with cumin & sesame crème fraîche

1 h

Spinach and feta muffins

40 min

Salmon with mango sauce, snow peas and carrots

1 h

Creamy chicken cauliflower soup (Skinnymixers)

40 min