STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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* !”
READY IN:
40mins
SERVES:
9
YIELD:
9 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
  2. 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. 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. 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. :-).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: