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Sun-Dried Tomato & Cottage Cheese Muffins (Vegetarian)

Here's how you make Sun-Dried Tomato & Cottage Cheese Muffins (Vegetarian)
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  • Servings: 9
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • 8 ounces cottage cheese (low-fat is fine, 1 cup)
  • 3/4 cup grated parmesan cheese (freshly grated, divided per prep)
  • 1/4 cup all-purpose 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 fresh chopped basil (finely chopped)
  • 1/4 cup water
  • 4 large eggs (lightly beaten)
  • 1/2 teaspoon salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • Med-sized paper baking cups

We hope you enjoy this recipe!

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