Sun-dried Tomato Cottage Cheese Muffins
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
Introduction
recipe from Rose Elliot, Vegetarian Superbook recipe from Rose Elliot, Vegetarian SuperbookNumber of Servings: 9
Ingredients
-
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
Directions
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.
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.
