Amaretti
Amaretti are a quintessential Italian pastry, perfectly crisp on the outside and soft and chewy on...
Quick cottage cheese egg muffins
These muffins are quick and easy to make – whether with an air fryer or in the oven.
The small muffins can be customized again and again according to taste and preference.
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | Eggs | |
| 2 | tablespoon(s) | Cottage cheese |
| 2-3 | tablespoon(s) | Grated cheese |
| 1/2 | Onion (optional) | |
| some | Salt | |
| some | Pepper | |
| 4 | piece(s) | Cherry tomatoes |
| pinch | Garlic powder | |
| pinch | Chili flakes (for a small kick - optional) | |
- If you're using an oven, first preheat to 175 degrees.
- Finely chop the onion, wash and halve the tomatoes and set aside in a bowl.
- Beat the eggs in a separate bowl and mix with the cottage cheese, then season and carefully fold in the tomatoes and onion.
- Season the egg and cottage cheese mixture with salt, pepper, garlic and chili (if necessary) and pour into the muffin tins. Finally, sprinkle the muffins with the grated cheese and bake at 175 degrees for about 10 to a maximum of 12 minutes in the air fryer or oven. The cheese should be golden brown and nicely melted.
- Serve garnished with chives or other herbs after letting the baked muffins briefly cool.
Tip:
It is best to use heat-resistant silicone baking cups so the muffins don't stick.
