Sun-Dried Tomato Cottage Cheese Muffins

Happy new year everyone!! Did anyone make new years resolutions/goals? I made a list of about 10-15 things I want to do in 2010. A few of them are join Toastmasters, donate blood and take swing dancing lessons! Some of my goals I need to make more concrete like eat healthier and reduce stress.

I've been neglecting my blog recently but hopefully will get back into it soon. Only a few days left of vacation then back to school on Monday! Yikes. Anyway, these sun dried tomato cottage cheese muffins were quite yummy and are good for a snack or for breakfast. These muffins really stuck to the muffin tin (as you can kind of see in the back of the photo) so I very highly recommend you use baking cups, unlike I did.

If this sounds good, you might also like:
Savoury Green Onion Ricotta Muffins
Caramelized Onion, Sage and Cheddar Muffins
Cheddar & Dill Beer Bread Rolls

Sun-Dried Tomato Cottage Cheese Muffins
Adapted from 101 Cookbooks

The recipe requires very finely ground almonds, which you can buy or do yourself. I ground the almonds with the 1/4 cup flour to try and minimize the chance of almond butter being created!

Makes 10-11 muffins

1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup whole wheat flour
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes, finely chopped (Ashley note: If using dried and not in oil, rehydrate in boiling water first.)
2 tbsp freeze dried basil (Ashley note: Original recipe calls for 1/4 cup fresh. You could also use 2-4 tsp dried.)
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.