Sun-Dried Tomato & Cottage Cheese Muffins (Vegetarian)

9
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From *Vegetarian Supercook* by Rose Elliot comes this unique & tempting muffin recipe. The intro contained a wealth of info: "Not only does their cottage cheese & ground 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." (See NOTE for flavor variations) Enjoy!"

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (85.7 g)
  • Calories 161.2
  • Total Fat - 10.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 102.1 mg
  • Sodium - 365.2 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.3 g
  • Protein - 11.1 g
  • Calcium - 187.9 mg
  • Iron - 1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400F. Line a muffin pan w/9 med-sized paper baking cups.

Step 2

Mix cottage cheese in a bowl w/the remaining ingredients EXCEPT 1/4 cup of the Parmesan cheese. Season w/salt as desired.

Step 3

Spoon mixture into muffin cups (3/4 full), scatter remaining Parmesan atop the muffins & bake for 30-35 min or until set, risen & golden brown). Serve hot or at room temp.

NOTE: Versatility Bonus - The intro also shared: "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." :-)


Tips & Variations


  • Med-sized paper baking cups

Related

Daily Inspiration

Made these unique muffins for lunch today to go with a cream of cauliflower soup. They definitely have a moist texture and the flavors are very savory -- a great idea for luncheons/potlucks. Next time I would make them in a mini muffin tin. I did bake them at 400 degrees, but they did not require as much time as the recipe indicated. However, my oven may cook hotter than it indicates. I took the muffins out after about 15-20 minutes.

(25 Mar 2016)