Sun-Dried Tomato And Cottage Cheese Muffins (Vegetarian)

• 1 cup cottage cheese (low-fat is fine)
• 3/4 cup parmesan cheese (freshly grated, divided per prep)
• 1/4 cup flour
• 1 cup almonds (very finely ground)
• 1 teaspoon baking powder
• 1/4 cup sun-dried tomato (oil-packed, but well-drained & finely chopped)
• 1/4 cup basil (finely chopped)
• 1/4 cup water
• 4 eggs (lightly beaten)
• 1/2 teaspoon salt

1. Preheat oven to 400u0b0F Line a muffin pan w/9 med-sized paper baking cups.
2. Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
3. Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
4. VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).

cottage cheese, parmesan cheese, flour, almonds, baking powder, tomato, basil, water, eggs, salt

Taken from www.food.com/recipe/sun-dried-tomato-and-cottage-cheese-muffins-vegetarian-257344 (may not work)