Ingredients
- 6 large eggs, lightly beaten
- 1 x 200 g container cottage cheese
- 130 g plain flour (1 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon fine salt
- 1 small shallot, very finely diced
- 90 g prosciutto, diced (about 8 slices)
- 50 g grated cheese (Comté, Gruyère or Gouda)
Instructions
- Preheat the oven to 200°C (400°F). Generously grease a 12-hole muffin tin with butter to prevent sticking.
- In a large bowl, whisk the eggs until smooth, then stir in the cottage cheese until well combined.
- Add the flour, baking powder, paprika and salt. Mix until just incorporated.
- Fold in the diced shallot, prosciutto and grated cheese.
- Divide the mixture evenly between the muffin cups.
- Bake for 20–25 minutes, or until golden and a toothpick inserted into the centre comes out clean.
- Let cool in the tin for 5–10 minutes, then carefully remove using a knife and transfer to a rack to cool completely. Enjoy!
Nutrition
Notes
- Substitutions: Swap prosciutto for another type of ham and use cheddar, or replace shallot with green onion.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: These muffins freeze well.
- Reheating: Microwave for about 45 seconds until warmed through.