Ally



It's been a hectic week, I've been staying the last few nights at Mr.S.'s so I was looking forward to a nice, quiet night in at my cottage. I decided to stream a movie tonight (Romantics Anonymous, a cute French flick- perfect for Valentine's week) and bake a batch of these savory sun-dried tomato and basil cottage cheese muffins. These muffins are vegetarian and use cottage cheese and ground almonds as their base (yummy!). As they cooked they filled the cottage with such delicious aromas that when my neighbor stopped by to deliver some mail that was mistakenly put in her mailbox, she just had to ask what was baking. Her eyes lit up like a Lite-Brite when I offered to send her home with a few fresh out of the oven. ;)  I'll definitely have to make these again (they'd be perfect for a brunch) only next time I'll have to remember to use silicone non-stick baking cups...the muffins were a bit difficult to get out of the paper cups- but delicious nontheless!

Savory Sun-Dried Tomato & Basil Cottage Cheese Muffins (adapted from Vegetarian Supercook by Rose Elliot)

Ingredients

1 cup plain cottage cheese

3/4 cup parmesan cheese, freshly grated

1/4 cup AP flour (soy flour or white whole wheat flour can be substituted)

1 cup almonds, very finely ground (flour-like consistency)

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


Instructions

-Preheat oven to 400F degrees. *Line a muffin pan with silcone non-stick baking cups.

-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 20-30 minutes, or until set, risen, and golden brown. Serve hot or at room temperature.
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