Sun-Dried Tomato & Cottage Cheese Muffins (Vegetarian)
Recipe: #16832
January 19, 2015
Categories: Breakfast, Snacks, Brunch, Oven Bake, Low Calorie, No Eggs, Vegetarian, Kid's Lunches, Muffins, Kosher Dairy, more
"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!"
Ingredients
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 by Step Method
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
- Med-sized paper baking cups