Unique and savory! These Bison Cottage Cheese & Sundried Tomato Muffins have a more moist, souffle-like texture than a traditional muffin.
This recipe uses:
Preheat oven to 400°F. Prepare muffin tray with paper liners.
Add Bison Cottage Cheese, 1/2 cup Parmesan cheese, sun-dried tomatoes, flour, almonds, baking powder, eggs, and salt to a bowl. Mix well.
Scoop batter into muffin tray until 9 cups are 3/4 full. Sprinkle remaining Parmesan cheese on top.
Bake for 30-35 minutes or until muffins are golden brown.
Serve warm or at room temperature, and enjoy!