Sun-dried Tomato Cottage Cheese Muffins

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 169.0
  • Total Fat: 10.3 g
  • Cholesterol: 101.0 mg
  • Sodium: 495.2 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Sun-dried Tomato Cottage Cheese Muffins calories by ingredient
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recipe from Rose Elliot, Vegetarian Superbook recipe from Rose Elliot, Vegetarian Superbook
Number of Servings: 9


    1 cup cottage cheese (I used 1%)
    3/4 cup parmesan cheese, freshly grated
    1/4 cup flour (i used whole-wheat but any type is fine)
    1 cup almonds, very finely ground
    1 tsp baking powder
    1/4 cup sun-dried tomatoes (in oil), finely chopped
    1/4 cup basil, finely chopped
    1/4 cup water
    4 eggs, lightly beaten
    1/2 tsp salt


Pre-heat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need 9 of them.

Put the cottage cheese into a bowl with 1/2 cup of the parmesan cheese; season with salt, then mix all other ingredients in.

Spoon the mixture into the muffin cups so they're 3/4 full, scatter with the remaining parmesan, and bake for 30-35 minutes, or until set, risen and golden brown. Serve as hot, or at room temperature.

Makes 9 muffins

Number of Servings: 9

Recipe submitted by SparkPeople user TANDEM7.

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Member Ratings For This Recipe

  • Incredible!
    great recipe! - 11/26/08

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