Sun Dried Tomato And Cottage Cheese Muffins Vegetarian Recipes

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SUN-DRIED TOMATO AND COTTAGE CHEESE MUFFINS (VEGETARIAN)



Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian) image

From *Vegetarian Supercook* by Rose Elliot ("an accomplished UK-based cookbook author who focuses on vegetarian recipes") comes this unique & tempting muffin recipe. The intro contained a wealth of info: "Not only does their cottage cheese & grd almond base make them a smarter way to start the day, but the combo of tomatoes, cheese & basil baking in a hot oven makes your kitchen smell like a pizzeria. The texture here isn't attempting to emulate traditional flour-based muffins. These are much moister, less bready & more quiche-like." *Enjoy* !

Provided by twissis

Categories     Breads

Time 40m

Yield 9 Muffins, 9 serving(s)

Number Of Ingredients 10

1 cup cottage cheese (low-fat is fine)
3/4 cup parmesan cheese (freshly grated, divided per prep)
1/4 cup flour
1 cup almonds (very finely ground)
1 teaspoon baking powder
1/4 cup sun-dried tomato (oil-packed, but well-drained & finely chopped)
1/4 cup basil (finely chopped)
1/4 cup water
4 eggs (lightly beaten)
1/2 teaspoon salt

Steps:

  • Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
  • Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
  • Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
  • VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).

HERB & SUN-DRIED TOMATO MUFFINS



Herb & Sun-Dried Tomato Muffins image

Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

Steps:

  • Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

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