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Preheat the oven to 180°C. Line a muffin pan with mini cupcake liners.
Place a teaspoon of ground almonds in each and spread out evenly.
Beat the cottage cheese, stevia, egg and vanilla together.
Sift the corn flour, baking powder and salt together. Add to the cottage cheese mixture and mix through.
Divide the mixture between the prepared cupcake liners. Bake for 15 – 20 minutes until golden and set.
Leave to cool in the pan.
Store in an airtight container in the fridge and add to your lunchbox.
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