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Egg and chive savoury muffins

  • 4.67 Star
  • Timer Prep 10 min
    Cook 15 min
  • Chart 144.0 cal/
  • Chef hat Easy


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


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

3 Reviews

  • 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.

  • Average per serving
  • Calories 144.0kCal
  • Fat11.0g
  • Saturated2.5g
  • Saltg
  • Carbohydrates2.0
  • Sugarg
  • Protein9.0g
  • Fibre1.5g