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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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a variation on the Vegetarian Supercook recipe by Rose Elliot. Entered mostly so I can see how my changes affect the nutritional information. Ingredients:
1 cup low fat cottage cheese |
1/4 cup flour |
1 cup ground almonds (almond meal) |
1 teaspoon baking powder |
1/4 cup sun-dried tomato |
1/4 cup dried basil |
1/4 cup water |
4 eggs |
1 teaspoon salt |
2 tablespoons artichoke pesto |
Directions:
1. 400 degree oven.
2. mix all ingredients.
3. spoon into muffin tin lined w/baking cups.
4. bake for 30 minutes.
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