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Cottage Cheese & Sundried Tomato Muffins

Unique and savory! These Bison Cottage Cheese & Sundried Tomato Muffins have a more moist, souffle-like texture than a traditional muffin.

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Servings

9

Prep Time

15m

Cook Time

35m

Total Time

50m

This recipe uses:

Ingredients

  • 1 cup Bison Cottage Cheese
  • 3/4 cup grated Parmesan Cheese
  • 4 eggs, lightly beaten
  • 1/4 cup flour
  • 1 cup flour
  • 1 cup almonds, finely ground
  • 1 tsp baking powder
  • 1/4 cup sun-dried tomatoes (in oil), finely chopped
  • 1/4 basil, finely chopped
  • 1/4 cup water
  • 1/2 tsp water

Instructions

  • Step 1

    Preheat oven to 400°F. Prepare muffin tray with paper liners.

  • Step 2

    Add Bison Cottage Cheese, 1/2 cup Parmesan cheese, sun-dried tomatoes, flour, almonds, baking powder, eggs, and salt to a bowl. Mix well.

  • Step 3

    Scoop batter into muffin tray until 9 cups are 3/4 full. Sprinkle remaining Parmesan cheese on top.

  • Step 4

    Bake for 30-35 minutes or until muffins are golden brown.

  • Step 5

    Serve warm or at room temperature, and enjoy!