Prosciutto and sun-dried tomato muffins
These savoury prosciutto and sun-dried tomato muffins are a gluten-free snack baked with buckwheat flour and ground almonds. The Thermomix grinds the grains, chops the prosciutto and basil, and blends the cottage cheese batter into a moist, Italian-style treat ideal for lunchboxes or buffets.
About this recipe
Prosciutto and sun-dried tomato muffins with the Thermomix TM7 bring an Italian flavour twist to the world of gluten-free baking recipes. Instead of buying expensive flour blends, you simply grind buckwheat groats and raw almonds in the mixing bowl until you have a fresh, fragrant base for your batter. The combination of salty prosciutto, chewy sun-dried tomatoes, fresh basil and creamy cottage cheese creates savoury muffins that stay moist for days, unlike many gluten-free bakes that turn dry and crumbly. This makes them an excellent choice for a quick snack, a brunch buffet or a portable lunchbox filler. As an all-in-one kitchen machine, the TM7 handles every step: weighing the ingredients directly into the bowl, chopping the prosciutto and basil evenly, and blending the cottage cheese mixture until silky before folding everything together. Even novice bakers get consistent results, because the same bowl does the grinding and the mixing with minimal washing up afterwards.
Preparation tips
- Pat the sun-dried tomatoes dry with kitchen paper before adding them to the batter, otherwise excess oil makes the muffins greasy and heavy. Cut the prosciutto into small ribbons rather than cubes so the salty flavour distributes through every bite.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Stored in an airtight container they stay moist thanks to the cottage cheese, and you can gently warm them before serving to revive the basil aroma.
- For a milder, kid-friendly version, replace the prosciutto with cooked ham and reduce the Parmesan slightly. Check that your baking powder is labelled gluten-free, since standard varieties may contain traces of wheat starch.
Recipe variations
- Vegetarian variation: swap the prosciutto for grilled courgette ribbons or diced roasted red pepper and add an extra handful of Parmesan. The buckwheat and almond base already provides a nutty structure, so the muffins remain satisfying without any meat.
- Festive variation: fold in cubes of mozzarella and a pinch of chilli flakes for a party version, or use chopped olives and oregano instead of basil for a Mediterranean Christmas buffet. A light spray of olive oil gives the tops a subtle golden shine.
Thermomix TM7 Benefits
- Fresh flour in seconds - The grinding function of the TM7 turns buckwheat groats and almonds into fine flour far quicker than store-bought blends. [Multi-Function]
- Exact quantities - Weighing directly in the bowl, the Thermomix measures the cottage cheese and water precisely for a consistent batter. [Built-In Scale]. [Precision Control]
- Even pieces - The TM7 chops fresh basil and prosciutto uniformly so every muffin carries balanced savoury flavour. [Time Savings]
- Silky batter - With the mixing function the Thermomix blends cottage cheese and ground almonds into a smooth, lump-free base. [Hands-Free]
- Light texture - Whipping the eggs in the TM7 gives these gluten-free muffins an airy rise despite the dense buckwheat flour. [Precise Control]. [Precision Control]
Ingredients
- olive oil spray
- Parmesan cheese
- buckwheat groats
- raw almonds
- fresh basil
- sun-dried tomatoes
- cottage cheese
- gluten free baking powder
- water
- eggs