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Prosciutto and Sun-Dried Tomato Muffins
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- extra virgin olive oil, to grease
- 3 oz Parmesan cheese, in pieces
- 2 oz uncooked quinoa
- 7 oz almonds
- 3 sprigs fresh basil, leaves only
- 3 oz sun-dried tomatoes, drained
- 10 ½ oz cottage cheese
- 1 ½ tsp baking powder
- 3 ½ oz water
- 5 large eggs, separated
- 1 tsp salt, to taste
- 16 slices prosciutto
- per 1 piece
- 699 kJ / 167 kcal
- 11 g
- 7 g
- 11 g
- Saturated fat
- 2 g
- 2 g
- 539 mg
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