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Sun Dried Tomatoes and Cottage Cheese Muffins.

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.


Comments (4)

These look delicious! I love 101 Cookbooks and have found many great recipes there but missed this one. Thanks for sharing it!

What an interesting combination of ingredients! I like the one-step-preparation and how quickly they bake. I must try this recipe soon. Thanks for sharing!


Those look very, very good!


Those look yummy!

Thanks for sharing!

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