Sun-dried Tomato Cottage Cheese Muffin
You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour – unbleached all-purpose flour will work as well. To grind the almonds I gave them a whirl in my food processor. You are looking for a flour-like consistency – be sure to stop short of turning them into an almond paste.
Servings: Makes 9 muffins
Ingredients
- 1 cup plain cottage cheese (low-fat is fine)
- 3/4 cup parmesan cheese, freshly grated
- 1/4 cup flour (see headnotes)
- 1 cup 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
Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you’ll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing 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.
