Egg and chive savoury muffins

Preparation

Finely chop the red chillis. Whisk the eggs. Finely chop the chives.

1 Pre-heat the oven to 200°C
2 In a bowl, first mix together the ground almonds and baking powder
3 Stir in the cottage cheese, eggs and chives.
4 Season with salt and pepper
5 Divide the mixture between the muffin cases
6 Top with feta cheese, chilies and additional chives or spring onions.
7 Bake for 15 minutes
8 Enjoy warm or at room temperature
9 Leftover muffins should be stored in an airtight container in the fridge for up to five days.

Manjit

Quick, easy and healthy
Vanessa

Very tasty and really easy to do. I will make them again
Kate

Very easy and tasty. Calling them Muffins is stretching it a bit, they weren't doughy but more like the texture of a well-cooked omelette. I think next time I do these I'll squish the cottage cheese up a bit as the lumps stayed lumpy, and it might have been better smoother. I'll also have the oven lower and cook for longer as they needed another 5 minutes and the tops were a lot browner than the picture.