Ideal for a savoury snack, a picnic lunch or as part of a meal.
Ingredients250g full fat cottage cheese
80g baby leaf spinach
100g Gluten Free Flour (I used this one)
1 tsp baking powder
Pinch Garlic Pepper (or just black peeper if you prefer)
Pinch Chilli powder (if desired)
Splash of whole milk (until you have a good consistency - about a tablespoon or 2)
MethodBeat the eggs
Add the polenta to the eggs, mix in and leave to soak
Remove the leaves from the spinach and tear up the leaves a bit
Add the cottage cheese, chilli, pepper, egg mixture and stir
Add flour and baking power and stir some more
Add milk until you have a good consistency.
Spoon into cake cases in a muffin tin
Bake at 190ºC for 25-30 mins or until tops turn golden
Tips and alternatives
If you don't want to make them gluten free, use normal plain flour and omit the milk.
They are also scrummy with diced bacon added (at the stage where you mix everything together - I dry fry it first but it's probably not necessary)
Use non stick cake cases as the recipe doesn't contain much fat. Or, spray them with oil, or just don't use them - grease your tray though. The paper cases do make them a little more portable for picnics.