Description
These muffins bring a bold Mediterranean flair to your kitchen—cheesy, herby, and bursting with the rich flavor of sun-dried tomatoes. They’re perfect warm from the oven or packed up for a satisfying savory snack. No fuss, just full-on flavor.
Ingredients
2 cups (500g) cottage cheese (full fat or low fat)
4 large eggs
2/3 cup milk (any kind)
1/2 cup olive oil
2 tsp dried oregano
1 tsp garlic powder
3 cups all-purpose flour (or white whole wheat flour)
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup sun-dried tomatoes, drained and finely chopped
2/3 cup fresh basil, chopped (or 3 tbsp dried basil)
1 cup grated Parmesan cheese
Instructions
Preheat oven to 350°F (175°C). Grease or line two 12-cup muffin tins.
In a large bowl, whisk cottage cheese, eggs, milk, olive oil, oregano, and garlic powder.
Stir in chopped sun-dried tomatoes, basil, and Parmesan.
In a separate bowl, mix flour, baking powder, baking soda, and salt.
Add dry ingredients to wet mixture and fold just until combined.
Divide batter evenly into muffin cups.
Bake for 22–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool for 5–10 minutes before serving warm or storing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 150 / Muffin
- Fat: 8g / Muffin
- Carbohydrates: 13g / Muffin
- Fiber: 1g / Muffin
- Protein: 7g / Muffin