Cottage Cheese Muffins
- Number of Servings: 18
Ingredients
1.5 cup plain cottage cheese (low-fat is fine)3/4 cup parmesan cheese, freshly grated1/4 and 1/8 cup flour 1.5 cup almonds, very finely ground1.5 teaspoon baking powder1/4 cup sun-dried tomatoes (in oil), finely chopped1/4 cup basil, finely chopped1/4 and 1/8 cup water6 eggs, lightly beaten1/2 teaspoon salt
Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups.
Put the cottage cheese into a bowl with the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, sprinkle with parmesan cheese, and bake for 20-25 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user JOCELYNEVE23.
Put the cottage cheese into a bowl with the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, sprinkle with parmesan cheese, and bake for 20-25 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user JOCELYNEVE23.
Nutritional Info Amount Per Serving
- Calories: 134.5
- Total Fat: 9.1 g
- Cholesterol: 66.6 mg
- Sodium: 181.8 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.8 g
- Protein: 9.3 g
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