Sun-Dried Tomato and Basil Muffins

Inspired by my co-worker and adapted from bowllicking.com, these savory muffins are great as a snack or a nice change from the usual piece of bread with dinner!

Yields 9 large muffins, 12 smaller muffins or 24 mini muffins

Here's what you'll need:

4 eggs

¼ cup water

1 cup plain cottage cheese (low fat is fine)

¾ cup grated Parmesan cheese

½-¾ cup almonds, coarsely ground *Pine nuts also taste great. If you have a nut allergy, sunflower seeds are also a great alternative

¼ cup all purpose flour *Gluten-Free foodies fear not! Just use a G-Free flour instead! I used Bob's Red Mill Gluten-Free All Purpose Flour.

1 teaspoon baking powder

½ teaspoon salt

¼ cup sun-dried tomatoes (in oil) finely chopped

¼ cup fresh basil, finely chopped

I am not a firm believer in sticking to the recipe, so I used a Parmesan-Romano grated blend from Trader Joe's and added a bit of grated Asiago as well. 

Preheat the oven to 400° F. Grease the number of wells of a muffin tin you plan to fill.

In a large bowl, whisk the eggs and water together.

Add the cottage cheese, ½ cup cheese, flour, ground almonds (or nut/seed of choice), baking powder, salt, sun-dried tomatoes, and basil. Gently mix until combined

Spoon the batter into the muffin tins, and sprinkle with the remaining cheese.

Bake 15-18 minutes for mini and smaller muffins or 28-32 for regular sized muffins, or until golden brown and set.

Allow to cool for a minute in the tin, then remove to a cooling rack and eat warm. (I had them cold too, and found them to be just as tasty.)

 Enjoy!