This weeks' ingredient,Sun Dried Tomaoes, was selected by Amy. She has been focusing on healthy, lo-cal finger foods. This recipe is from Heidi Swanson's Blog, 101 Cookbooks http://www.101cookbooks.com/archives/cottage-cheese-muffins-recipe.html.Heidi indicates that this recipe is from the book Vegetarian Supercook
by UK-based cookbook author Rose Elliot, whose recipes tend to strike a nutritional balance. As Heidi points out these muffins are not bready, they are more of a quiche consistency.Very easy to make, these muffins would go nicely with a Brunch Menu or they would make a nice lunch with a small side salad.
Sun Dried Tomatoe and Cottage Cheese Muffins
Pre-heat oven to 400. Line muffin pan with 9 medium size paper baking cups.
1 C plain or low fat cottage cheese
3/4 C Parmesan Cheese,grated
1/4 C Flour
1 C Almonds,finely ground
1 t Baking Powder
1/4 C sundried tomatoes (in oil), finely chopped
1/4 C Basil,finely chopped
4 eggs, slightly beaten
1/2 t salt
Put all ingredients, except 1/4 C Parmesan Cheese, in a medium mixing bowl. Stir to combine. Spoon mixture into 9 medium cups (fill each about 3/4 way). Sprinkle remaining 1/4 C parmesan cheese over muffins. Bake 30 - 35 minutes until tops are golden brown. Serve warm or at room temperature.