Sundried Tomato and Cottage Cheese Muffins

May 8, 2010 at 11:14 pm Leave a comment

This week has been quite busy!  I haven’t really had much time at all to update my blog.  I did have a little time to browse around the Internet looking for delicious recipes though 😉

During my time browsing, I came across this recipe from Kalyn at Kalyn’s Kitchen.  Cottage cheese and egg breakfast muffins.  She is a food blogger who focuses on South Beach diet friendly foods.  I liked the look of the recipe but I didn’t have any almond meal and didn’t want to buy any.  So I kept looking and found the original recipe from 101 Cookbooks.  The original also uses almonds but she grinds them to make the flour.  Then I had a bright idea!  Instead of using almonds, I could use oatmeal!  I decided to give it a try and see what happened.  What happened turned out really good!  Somehow the muffins reminded me of grits but the taste was really good.  Even the husband approved :) 

Sundried Tomato and Cottage Cheese Muffins

1 C low-fat cottage cheese
3/4 C parmesan cheese
1/4 C whole wheat flour 
1 C quick oats, finely ground in the food processor
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (I used less as it was all I had)
4 eggs, lightly beaten
1/2 teaspoon salt

Preheat oven to 400F degrees.  Place muffin liners in pan and spray with cooking spray.  If you have silicone baking cups, they would be best.

Combine all ingredients and mix well.  Spoon into prepared muffin cups.  Bake 10 minutes or until muffins rise and are lightly browned.

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Recipe notes:  The muffins stick to the liners when they first come out of the oven.  You may need to let them cool completely before you try to remove the liners.  They can be served warm or at room temperature.  Since I made mine in a mini muffin pan, I got about 30 muffins.  If you use a regular muffin pan, you should get about 9 muffins.  These are really great to grab on the way to work in the morning and eat in your car.

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