Breakfast Cottage Cheese Muffins
I saw this recipe for cottage cheese muffins posted on the Kitchn and thought it would be a great breakfast or midday snack. After sending my husband out for fresh basil and cottage cheese, I gave it a try this morning. I was actually going to get creative and use ricotta for the cottage cheese, but decided against it. After tasting them, I think it would have been fine.
Being that I either burn or under cook most baked goods, I was impressed with the result. Except for a slight over-browning (of course) the muffins were perfectly cooked!
The ingredients seem a little bizarre, but they produced a tasty muffin. Give it a try and let me know if you like them!
Sun-dried Tomato Cottage Cheese Muffins
{Adapted slightly from 101 cookbooks} The recipe calls for the flour of your choice. I used whole wheat flour but you could easily use gluten-free flours. I used 1 cup almond meal instead of grinding my almonds. If you do grind your own, just use your food processor and process until you get a flour-like consistency (not a paste).
Ingredients
- 1 cup plain 2% cottage cheese
- 3/4 cup Parmesan cheese freshly grated
- 1/4 cup flour {I used whole wheat}
- 1 cup almonds very finely ground {I used 1 cup almond meal}
- 1 teaspoon 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 teaspoon salt
Instructions
- Preheat oven to 400F degrees. In a medium bowl, combine the cottage cheese, all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and salt. Spoon the mixture into the muffin cups 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. {I had to take mine out after about 22 minutes because they were very brown, so I would lower the temp next time.}
