Cheese and Sun-Dried Tomato Muffins
From The Best of Rose Elliot: The Ultimate Vegetarian Collection [1] by Rose Elliot, Hamlyn 2014
Notes
To make the muffins gluten-free, use chickpea flour. Leftover muffins can be reheated in the toaster oven, or eaten at room temperature. Almond meal or flour can be substituted for the ground muffins — use the weight measure, or measure a scant 1 cup of almond meal.
Ingredients
- 1 cup cottage cheese
3/4 cup (2 1/2 ounces) grated parmesan cheese, divided
1/4 cup all-purpose flour or chickpea flour
1 cup (3 1/2 ounces) almonds, very finely ground
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
Directions
- Preheat oven to 400°F. Line a muffin tin with 10 muffin cup liners (you may only use 9).
- Add the cottage cheese, 1/2 cup of the parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, eggs, and salt to a large mixing bowl; mix until combined.
- Fill the muffin cups 3/4 full, sprinkle the muffins with the remaining Parmesan, and bake for 30-35 minutes, or until golden brown and puffed up. Serve hot or at room temperature.
Information
- Category
- Eggs, Breakfast/Brunch
- Cuisine
- North American
- Yield
- 9-10 muffins