Wednesday, October 15, 2008

A Different Kind of Muffin

I baked. There's this great web site, 101 Cookbooks, where I constantly read recipes when I'm trying to procrastinate my work. I happened to find this recipe the other day, and because I've been meaning to actually make something I found on 101 Cookbooks, I decided I'd get to it tonight. Really, I couldn't tell you why exactly I chose to go with the Sun-dried tomato cottage cheese muffins (really, I'm not sure why), but for some reason they spoke to me. If I had to give a reason, I think it would be because these muffins sounded kinda funky and I didn't believe they could be too great.

Well, the results are as follows: Shira (my lovely roommate/taste-tester) and I both agreed that while the muffins weren't amazing, they also weren't too bad. Kind of confusing. Because the muffins are made primarily with cottage cheese the consistency is dense and kind of a fun change up from the standard muffin. The recipe calls for more basil then I like, but the sun-dried tomato and parmesan cheese combo is what won me over. I'm not sure if I'd make these again, but I would have actually really wanted to try these out on a larger group of people to see what others would think. Shira and I both could picture them being served, mini-sized, in a bread basket before dinner at an Italian restaurant. And we also both didn't mind that while these were baking, our tiny apartment smelled like pizza.

If you want to try these out, click on the link above for the full recipe/write-up. They're quick and easy to make. And if you end up making these funky muffins, let me know what you think.

Muffin tin
Paper baking cups
1 cup plain cottage cheese (low-fat works)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour
1 cup almonds, very finely ground
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

Preheat oven to 400 degrees. In a bowl, mix together all the ingredients, aside from 1/4 cup of the parmesan. Pour mixture into muffin cups, filling them about 3/4 of the way. Sprinkle remaining parmesan on top. Bake in the oven for about 30-35 minutes.

2 Mmmms


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