Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 30 |
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From *Vegetarian Supercook* by Rose Elliot ( an accomplished UK-based cookbook author who focuses on vegetarian recipes ) comes this unique & tempting muffin recipe. The intro contained a wealth of info: Not only does their cottage cheese & grd almond base make them a smarter way to start the day, but the combo of tomatoes, cheese & basil baking in a hot oven makes your kitchen smell like a pizzeria. The texture here isn't attempting to emulate traditional flour-based muffins. These are much moister, less bready & more quiche-like. *Enjoy* ! Ingredients:
1 cup cottage cheese (low-fat is fine) |
3/4 cup parmesan cheese (freshly grated, divided per prep) |
1/4 cup flour |
1 cup almonds (very finely ground) |
1 teaspoon baking powder |
1/4 cup sun-dried tomato (oil-packed, but well-drained & finely chopped) |
1/4 cup basil (finely chopped) |
1/4 cup water |
4 eggs (lightly beaten) |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
2. Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
3. Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
4. VERSATILITY BONUS: The recipe intro also shared the following: In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).
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