Best 2 Sun Dried Tomato And Cottage Cheese Muffins Vegetarian Recipes

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If you're looking for a delicious and healthy vegetarian muffin recipe, look no further! These sun dried tomato and cottage cheese muffins are moist, fluffy, and full of flavor. They're perfect for breakfast, lunch, or a snack, and they're also a great way to use up leftover sun dried tomatoes and cottage cheese. With just a few simple ingredients, you can whip up a batch of these muffins in no time.

Check out the recipes below so you can choose the best recipe for yourself!

SUN-DRIED TOMATO AND COTTAGE CHEESE MUFFINS (VEGETARIAN)



Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian) image

From *Vegetarian Supercook* by Rose Elliot ("an accomplished UK-based cookbook author who focuses on vegetarian recipes") comes this unique & tempting muffin recipe. The intro contained a wealth of info: "Not only does their cottage cheese & grd almond base make them a smarter way to start the day, but the combo of tomatoes, cheese & basil baking in a hot oven makes your kitchen smell like a pizzeria. The texture here isn't attempting to emulate traditional flour-based muffins. These are much moister, less bready & more quiche-like." *Enjoy* !

Provided by twissis

Categories     Breads

Time 40m

Yield 9 Muffins, 9 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
  • Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
  • 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.
  • 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. :-).

HERB & SUN-DRIED TOMATO MUFFINS



Herb & Sun-Dried Tomato Muffins image

Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, room temperature
1-1/4 cups 2% milk
1/4 cup olive oil
1/2 cup shredded cheddar cheese
1/2 cup oil-packed sun-dried tomatoes, finely chopped

Steps:

  • Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

  • Choose the right type of cottage cheese: Use a smooth, low-fat or non-fat cottage cheese for a lighter muffin. If you prefer a more textured muffin, you can use a large curd cottage cheese.
  • Use fresh sun-dried tomatoes: Fresh sun-dried tomatoes will give the muffins a more intense flavor. If you don't have fresh tomatoes, you can use packed sun-dried tomatoes, but be sure to soak them in hot water for 15 minutes before using.
  • Add other mix-ins: Feel free to add other ingredients to the muffins, such as chopped fresh herbs, grated cheese, or diced vegetables. Be creative and have fun!
  • Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
  • Bake the muffins until they are golden brown: The muffins are done baking when a toothpick inserted into the center comes out clean.

Conclusion:

Sun-dried tomato and cottage cheese muffins are a delicious and versatile breakfast or snack option. They are easy to make and can be customized to your liking. With their vibrant flavor and tender texture, these muffins are sure to be a hit with everyone who tries them.

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