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Jesse · 11-16-2010, 01:41 AM

Sun-dried Tomato Cottage Cheese Muffin Recipe

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), oat flour or 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.

1 cup plain cottage cheese (low-fat is fine)
3/4 cup Parmesan cheese, freshly grated
1/4 cup flour (see headnote)
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 muffin cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve hot or at room temperature.
Makes 9 muffins.

11-16-2010, 01:41 AM	#22
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,793 Times in 3,939 Posts Rep Power: 21474855	Sun-dried Tomato Cottage Cheese Muffin Recipe Sun-dried Tomato Cottage Cheese Muffin Recipe 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), oat flour or 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. 1 cup plain cottage cheese (low-fat is fine) 3/4 cup Parmesan cheese, freshly grated 1/4 cup flour (see headnote) 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 muffin cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve hot or at room temperature. Makes 9 muffins. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”