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    You are in: Home / Recipes / Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian) Recipe
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    Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian)

    Average Rating:

     6 Total Reviews

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    • on April 11, 2008

      More akin to a quiche than a muffin these are lovely & light & tasty too. I froze some too so will be interesting to see how they go once frozen. Great recipe, thanks for posting.

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    • on April 08, 2008

      These are good, low carb quiche-like muffins. I made mine with 3/4 cup chopped cooked broccoli, leaving out the tomato, basil and water. Also used Soy powder ipo flour bringing the carb count down again. I think I will try spinach too, maybe spinach bacon. I tried to spray the muffin papers with Pam, but they still stuck pretty badly. I did notice that they mostly peeled off of the outside of the foil muffin cups so I think next time I will take out the paper insert and spray the aluminum part and just use that.

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    • on February 29, 2008

      These are easy to make and smell wonderful when they are baking. I loved these and agree with other reviewers they are similar to little quiches. Mine stuck to the cupcake wrappers but other than that came out perfect. The fresh basil is an important ingredient and I look forward to trying out variations. I had this with Cauliflower soup in which I had added the left over ground almonds. Thank you for the recipe.

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    • on February 24, 2008

    • on December 02, 2007

      As soon as I saw this recipe Twissis, with Rose Elliot's name - I knew this was a winner!! She is one of my favourite chefs, and I have made many of her recipes with great success! These were divine - I made them a day late just to have for aperitif snacks for Sunday Dinner today - with friends! Glorious, soft, tasty and such a delightful texture - not as dry as normal muffins can sometimes be! Great little appetisers and well worth waiting to make them for today, as I got lots of Brownie Points!! LOL! Thanks for posting! FT:-)

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    • on November 25, 2007

      *Incredible* - and this is from someone who normally doesn't eat muffins. These are like portable quiches - a great to-go breakfast or snack with protein, and YES, your house will smell wonderful, better than a pizzeria! The basil and tomato version is delicious but I'm eager to try the other kinds. The recipe made 11 muffins for me, and two with a side of fruit would be a filling breakfast. These would be a nice addition to a brunch buffet or potluck. They do stick quite a bit to the baking cups so be sure not to skip those. Thank you twissis!

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    Nutritional Facts for Sun-Dried Tomato and Cottage Cheese Muffins (Vegetarian)

    Serving Size: 1 (82 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 201.2
     
    Calories from Fat 124
    61%
    Total Fat 13.8 g
    21%
    Saturated Fat 3.4 g
    17%
    Cholesterol 104.8 mg
    34%
    Sodium 506.2 mg
    21%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.6 g
    6%
    Protein 12.9 g
    25%
    Detailed Nutrition Values About Nutrition Info
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