Sun-Dried Tomato & Cottage Cheese Muffins

Cook time: 1 hour 4 stars based on 5 reviews

Ingredients

• 250g Tempo cottage cheese
• 180g Grated Parmesan cheese
• 1/4 cup flour
• 1 cup almonds, finely ground
• 1 teaspoon baking powder
• 1/4 cup sun-dried tomatoes (in oil), finely chopped
• 4 eggs, lightly beaten
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 cup basil, finely chopped (dried basil can also be used)

Preparation

1. Preheat oven to 200°c .
2. Line a muffin pan with medium-sized paper baking cups, you’ll need nine of them.
3. Place the cottage cheese and 130g of the Parmesan cheese in a bowl, add the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, salt, and eggs, then mix all together.
4. Spoon the mixture into the muffin cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown.

Recipe makes 9 muffins.