Cottage cheese Muffins

�¡1 cup cottage cheese
�¡1 cup ground almonds
�¡1 1/2 cups brown rice flour
�¡1 tsp. baking powder
�¡1/2 cup dried basil
�¡1/2 tsp. salt
�¡4 eggs
�¡1/4 cup lemon juice
�¡1/4 cups water
�¡6 lemon wedges for topping

This recipe is on the savory side of the palate, rather than the traditional characteristic sweetness you would expect from lemon muffins. This is a delicious wake-up goody to perk up your mornings, the perfect accompaniment to a cup of your favorite brew.

Preheat your oven to 400�‹F degrees. Spray a muffin pan with nonstick cooking spray. In a bowl, combine most of the cottage cheese with the ground almonds, flour, baking powder, and basil. In a separate bowl, beat together the water, eggs, and lemon juice with a sprinkling of salt. Combine the liquid mixture with the dry ingredients. Mix to blend well.

Spoon the mixture into the muffin molds to about ¾ cup full. Spread out portions of the remaining cottage cheese on to the tops of each cup. Place the muffin pan over the center rack of the preheated oven. Bake for about 15 minutes before placing a wedge of lemon on top of each muffin. Continue to bake for 15 minutes more. Transfer the muffin tray onto a cooling, rack and let stand for about 10 minutes before taking out the muffins to serve.


Serving Size: 1-muffin

Number of Servings: 12

Recipe submitted by SparkPeople user LUDELV1.