Unique and savory! These Bison Cottage Cheese & Sundried Tomato Muffins have a more moist, souffle-like texture than a traditional muffin.
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
- Servings: 9
- Prep Time: 15m
- Cook Time: 35m
- Total Time: 50m
Details
- 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!
