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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These are a savory dinner muffin I created in a very abstract entry to our Nursery Rhyme challenge in the Playful Pantry. I combined little Miss Muffet's curds and whey and followed her scary spider to the waterspout to find the sun(dried tomatoes). Read more ... it's a stretch, but the resulting muffins were a tasty creation. They'd be really nice with a light salad for lunch! Ingredients:
4oz sun dried tomato pesto(or sun dried tomatoes in oil, diced, with the oil) |
3 eggs |
1 cup small curd cottage cheese(curds and whey....;) |
1t dijon mustard |
dash of hot sauce |
1t fresh chives, chopped |
1t fresh basil, chopped |
1/2 cup whole wheat flour |
1 cup all purpose flour |
1t baking soda |
1/4-1t cayenne pepper |
your favorite seasoning salt blend |
fresh ground black pepper |
1/4 cup fresh parmesan cheese, grated |
Directions:
1. Mix sun dried tomato pesto and Dijon mustard together.
2. Beat in eggs, one at a time, mixing well between each.
3. Add cottage cheese and hot sauce and mix well.
4. Add chives and basil and mix just to combine.
5. Add flour, baking soda, season salt blend, black pepper and cayenne and mix until just combined. Do not over mix.
6. Pour mixture into 12 lightly greased muffin tins. It's okay to fill them nearly all the way full. See Photo
7. Sprinkle with Parmesan cheese. See Photo
8. Bake at 350 for about 12-15 minutes until tops are golden brown. See Photo
9. Cool slightly.
10. Serve immediately or at room temperature, with butter.
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