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<blockquote data-quote="moreluck" data-source="post: 584134" data-attributes="member: 1246">not a sweet-treat muffin......&nbsp;Sun-dried Tomato Cottage Cheese Muffin Recipe&nbsp;You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds give them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.&nbsp;1 cup plain cottage cheese (low-fat is fine)3/4 cup parmesan cheese, freshly grated1/4 cup flour (see headnotes)1 cup almonds, very finely ground1 teaspoon baking powder1/4 cup sun-dried tomatoes (in oil), finely chopped1/4 cup basil, finely chopped1/4 cup water4 eggs, lightly beaten1/2 teaspoon salt&nbsp;&nbsp;Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you&#039;ll need nine of them.Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.Spoon the mixture into the muffing cups 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 muffins.</blockquote>

[QUOTE="moreluck, post: 584134, member: 1246"] not a sweet-treat muffin...... [B]Sun-dried Tomato Cottage Cheese Muffin Recipe[/B] [I]You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds give them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.[/I] 1 cup plain cottage cheese (low-fat is fine) 3/4 cup parmesan cheese, freshly grated 1/4 cup flour (see headnotes) 1 cup almonds, very finely ground 1 teaspoon 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 teaspoon salt Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them. Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together. Spoon the mixture into the muffing cups 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. [I]Makes 9 muffins.[/I] [/QUOTE]

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