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Baking · Breads & rolls

Prosciutto and Sun-Dried Tomato Muffins

★ 4.330 ratings

Store muffins in the refrigerator for up to 2 days.

TM5TM6TM7

Details

Difficulty
Easy
Prep
25 min
Active
25 min
Cook
50 min
Total
50 min
Yield
16 pieces

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Category
BakingBreads & rolls
Time
30–60 min
Nutrition
Under 500 kcal
Difficulty
Easy

Ingredients

MetricUS
extra virgin olive oil
extra virgin olive oil
large eggs
5
Parmesan cheese
85 g
uncooked quinoa
57 g
almonds
198 g
fresh basil
3 sprigs
sun-dried tomatoes
85 g
cottage cheese
298 g
baking powder
1.5 tsp
water
99 g
salt
1 tsp
prosciutto
16 slices

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
11 g
Energy
698.7 kJ
Calories
167 kcal
Fat
11 g
Fibre
2 g
Carbohydrates
7 g

Cookidoo® details

Categories
Baking - savory, Breads and rolls, Breakfast, Side dishes, Snacks and finger food
Dish types
Bread, Snack
Meal types
Breakfast, Side Dish, Snack
Dietary
Gluten-Free
Health
Low Carb
Equipment
large bowl, muffin pans, oven, small bowl, toothpick, wire rack
Collections
Indoor Picnic
Original tags
Everyday, Easy

Cooking instructions are available on the original Cookidoo® page.

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