Snack

Sun-dried Tomato Cottage Cheese Muffins is for Snack.

Sun-dried Tomato Cottage Cheese Muffins takes 15 minutes to prepare.

Sun-dried Tomato Cottage Cheese Muffins takes 35 minutes to cook.

Sun-dried Tomato Cottage Cheese Muffins makes 9 servings.

The ingredients for Sun-dried Tomato Cottage Cheese Muffins are:

1 cup cottage cheese (I used 1%)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (i used whole-wheat but any type is fine)
1 cup almonds, very finely ground
1 tsp 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 tsp salt

Here is how you make Sun-dried Tomato Cottage Cheese Muffins:

Pre-heat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need 9 of them.Put the cottage cheese into a bowl with 1/2 cup of the parmesan cheese; season with salt, then mix all other ingredients in.Spoon the mixture into the muffin cups so they're 3/4 full, scatter with the remaining parmesan, and bake for 30-35 minutes, or until set, risen and golden brown. Serve as hot, or at room temperature.Makes 9 muffinsNumber of Servings: 9Recipe submitted by SparkPeople user TANDEM7.

The nutritional information for Sun-dried Tomato Cottage Cheese Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 169.0

• Total Fat: 10.3 g
• Cholesterol: 101.0 mg
• Sodium: 495.2 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 1.6 g
• Protein: 12.0 g

The dietary needs meet for Sun-dried Tomato Cottage Cheese Muffins is Vegetarian