Sun Dried Tomato And Cottage Cheese Muffins Vegetarian Recipes

GLUTEN-FREE COTTAGE CHEESE MUFFINS

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin pan with a double layer of paper cases.
• Whiz the almonds in a food processor until really fine, then put in a bowl with the cottage cheese, flour, sun-dried tomatoes and baking powder. Grate in most of the Parmesan and pick in most of the thyme leaves.
• Lightly beat the eggs and add with the oil and 1 tablespoon of water. Season then lightly combine.
• Spoon the batter into the cases and grate over the remaining Parmesan and pick over the remaining thyme leaves.
• Bake for 30 to 35 minutes, or until risen and golden brown. Serve while warm or at room temperature.

SUN-DRIED TOMATO AND COTTAGE CHEESE MUFFINS (VEGETARIAN)

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. :-).

COTTAGE CHEESE MUFFINS

Steps:

• Cream sugar and butter. Add in remaining ingredients and stir until blended. Bake at 400 degrees for about 20 minutes.
• Doubles easily.