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Sun-dried Tomato Basil Savory Muffin

May 17, 2010

Ive had this savory muffin recipe bookmarked for a while now and finally got around to making it this past weekend.  This muffin is bursting with fresh flavors of sundried tomatoes and basil and better yet, its packed with protein and does a great job of filling you up and keeping you full.  It gets a little bit browned and crisp on the outside due to the sprinkled parmesan cheese, but don’t worry, the inside stays super moist.  This recipe cuts out most of the flour that would be used in similar biscuits and instead relies on the cottage cheese and eggs to bulk it up.  I would say the resulting muffins are kindof like a fusion of a frittata with a biscuit, with the flavors of the eggs peaking through a bit, but letting the sundried tomaroes and basil take center stage.  Definitely a great breakfast that can be grabbed to go, or a post-workout refuel snack.  There’s no mixer or fancy equipment needed to make this, which is always a huge plus and saves a ton of time.  The only thing I had issues with was having the muffin stick to the paper cupcake liners too much.  Next time I would just grease the muffin tins well to avoid losing some of the muffins to the liners.

Sun-dried Tomato Basil Savory Muffin

recipe from 101 cookbooks

  • 1 cup plain cottage cheese (low-fat is fine)
  • 3/4 cup parmesan cheese, freshly grated or shredded
  • 1/4 cup whole wheat (can make gluten free by adding alternate flour of choice)
  • 1 cup almond meal (or finely ground almonds)
  • 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
  • 1/2 teaspoon pepper

1) Preheat oven to 400F

2) Grease muffin pan well

3) Place cottage cheese in bowl with 1/2 cup Parm cheese, flour, almond meal, baking powder, sun-dried tomatoes, basil, water, eggs, salt & pepper.  Mix all together.

4) Spoon into muffin cups 3/4 way full.  Sprinkle with remaining 1/4 cup Parm.

5) Bake for 30 minutes.  Muffins will set, rise, and be golden brown.

-mine made 11 muffins

4 Comments leave one →
  1. May 17, 2010 8:11 pm

    Those muffins look awesome, and I love 101 cookbooks.
    We will definitely have to celebrate when I’m done! I’m waiting (somewhat impatiently) to hear about jobs, so hopefully I will get to stay in St. Louis!

  2. May 18, 2010 11:37 am

    These look and sounds really great! I’m not good with muffins but I’ll give them a try!

  3. May 19, 2010 8:09 pm

    Ooo a savory muffin? Sounds delicious!

  4. 101natural permalink
    May 28, 2010 5:07 pm

    I love savory muffins…

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