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Sun Dried Tomato and Parmesan Muffins

Source of Recipe


Lee's Kitchen



List of Ingredients



• 1 1/4 cups all purpose flour
  
• 1/2 tsp salt
  
• 1 1/2 tsp baking powder
  
• 1 Tbl dried basil
  
• 1 cup low fat cottage cheese
  
• 1 cup shredded Parmesan cheese
  
• 1/4 cup sun dried tomatoes packed in oil
  
• 4 large eggs
  
• 1/4 cup 1% milk
  






Instructions



1. Pre-heat oven to 400 degrees (375 for dark pans)
   
   
2. Measure flour, baking powder, salt and basil and set aside
   
   
3. Lightly beat eggs in mixing bowl and add both cheeses.
   
   
4. Cut sun dried tomatoes into small pieces and add to egg/cheese mixture. Add milk.
   
   
5. Add dry intredients and stir with a spoon until flour is just mixed into egg/cheese mixture. Do not overmix.
   
   
6. Spray a 12 cup muffin pan with Pam (do not use paper cupcake liners because the muffins will stick to the liners)
   
   
7. Fill each muffin cup approx. 2/3 full.
   
   
8. Bake for 20 minutes or until toothpick stuck into one of the center muffins comes out clean.
   
   
9. Makes 12 muffins