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Savory Sun-Dried Tomato and Creamy Cottage Cheese Delight

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Ingredients

Adjust Servings:
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

Nutritional information

201.2
Calories
124 g
Calories From Fat
13.8 g
Total Fat
3.4 g
Saturated Fat
104.8 mg
Cholesterol
506.2 mg
Sodium
7.8 g
Carbs
2.1 g
Dietary Fiber
1.6 g
Sugars
12.9 g
Protein
82g
Serving Size

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Savory Sun-Dried Tomato and Creamy Cottage Cheese Delight

Features:
    Cuisine:

    More akin to a quiche than a muffin these are lovely & light & tasty too. I froze some too so will be interesting to see how they go once frozen. Great recipe, thanks for posting.

    • 60 min
    • Serves 9
    • Easy

    Ingredients

    Directions

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    Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian), 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* !, More akin to a quiche than a muffin these are lovely & light & tasty too I froze some too so will be interesting to see how they go once frozen Great recipe, thanks for posting , These are good, low carb quiche-like muffins I made mine with 3/4 cup chopped cooked broccoli, leaving out the tomato, basil and water Also used Soy powder ipo flour bringing the carb count down again I think I will try spinach too, maybe spinach bacon I tried to spray the muffin papers with Pam, but they still stuck pretty badly I did notice that they mostly peeled off of the outside of the foil muffin cups so I think next time I will take out the paper insert and spray the aluminum part and just use that


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    Steps

    1
    Done

    Preheat Oven to 400f Line a Muffin Pan W/9 Med-Sized Paper Baking Cups.

    2
    Done

    Mix Cottage Cheese in a Bowl W/All but 1/4 Cup of the Parmesan Cheese + the Remaining Ingredients. Season W/Salt as Desired.

    3
    Done

    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.

    4
    Done

    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. :-).

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