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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Ingredients:
1 cup plain cottage cheese |
3/4 cup parmesan cheese |
1/4 cup flour |
1 cup almonds, very finely ground |
1 teaspoon baking powder |
1/4 cup sun-dried tomato packed in oil, finely chopped |
1/4 cup fresh basil, finely chopped |
1/4 cup water |
4 eggs, lightly beaten |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
2. Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
3. Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
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