Prosciutto and sun-dried tomato muffins

Prosciutto and sun-dried tomato muffins

4.2 60 rating

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...

Chia coconut bread

2 h 40 min

Macadamia protein balls with coconut butter

40 min

Ham and cheese quinoa muffins

1 h 30 min

Chicken skewers with cumin rice and warm vegetable salad

2 h

Dairy free tzatziki

24 h 5 min

Hunter's lemon chicken rissoles

1 h

Orange, hazelnut and coconut balls

2 h 10 min

Moroccan chicken and couscous salad with sweet potato soup

45 min

Crunchy seeded broccoli

40 min

Ham and cheese quinoa muffins

1 h 30 min

Spinach and cheese-filled meatloaf

1 h 15 min

Apricot macadamia biscuits

40 min