{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).
1cupalmondsvery finely ground {I used 1 cup almond meal}
1teaspoonbaking powder
1/4cupsun-dried tomatoesin oil, finely chopped
1/4cupbasilfinely chopped
1/4cupwater
4eggslightly beaten
1/2teaspoonsalt
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.}