Best 4 Sun Dried Tomato And Cottage Cheese Muffins Vegetarian Recipes
Indulge in a delightful culinary journey with our tantalizing Sun-Dried Tomato and Cottage Cheese Muffins, a symphony of flavors and textures that will awaken your taste buds. These delectable vegetarian muffins are not just a breakfast treat but a versatile snack or side dish, perfect for any occasion. With a medley of sun-dried tomatoes, cottage cheese, herbs, and a touch of Parmesan cheese, these muffins offer a burst of savory goodness in every bite.
For those seeking a hearty and protein-packed breakfast, our Scrambled Eggs with Cottage Cheese and Smoked Salmon recipe is a must-try. This protein-rich dish combines creamy cottage cheese, delicate smoked salmon, and fluffy scrambled eggs, offering a satisfying start to your day.
If you're craving something sweet, our Cottage Cheese Pancakes with Mixed Berries and Maple Syrup are a delightful treat. These fluffy pancakes, made with cottage cheese, burst with fresh berry flavor and are topped with a drizzle of sweet maple syrup.
And for a savory snack or appetizer, our Cottage Cheese and Herb Dip with Crudités is a crowd-pleaser. This creamy dip, made with cottage cheese, herbs, and spices, is served with an assortment of fresh vegetables for dipping. It's a healthy and flavorful option that will be a hit at any gathering.
So, whether you're looking for a hearty breakfast, a sweet treat, or a savory snack, our collection of recipes featuring sun-dried tomatoes and cottage cheese has something for every palate. Let's dive into the culinary adventure and explore these delicious creations.
HERB & SUN-DRIED TOMATO MUFFINS
Mom served these muffins instead of bread or buns. Now I make them to serve with soup or chili. - Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, mix first 7 ingredients. In another bowl, whisk egg, milk and oil. Add to flour mixture; stir just until moistened. Fold in cheese and tomatoes., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 161 calories, Fat 8g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
SUN-DRIED TOMATO MUFFINS
These savory muffins burst with the Mediterranean flavors of olives and sun-dried tomatoes. Grated Parmesan adds even more texture and flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular size muffin cups, or line with paper baking cups.
- Beat milk, oil and egg in large bowl. Stir in flour, 1/4 cup cheese, the basil, baking powder and salt just until flour is moistened. Fold in tomatoes and olives. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with cheese.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm if desired.
Nutrition Facts : Calories 150, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
SUN-DRIED TOMATO CREAM CHEESE
Whip up this savory spread, season with salt and pepper, and use on your favorite sandwich or morning bagel.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Yield Makes 1/2 cup spread
Number Of Ingredients 2
Steps:
- Combine all ingredients and stir together.
Nutrition Facts : Calories 86 g, Fat 8 g, Protein 3 g
COTTAGE CHEESE MUFFINS
cottage cheese muffins -savory, protein-packed muffins discovered on 101cookbooks.com, originally from vegetarian supercook by rose elliot.
Provided by foodieyogi
Categories High Protein
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- mix and bake at 400 degrees.
Nutrition Facts : Calories 128, Fat 8.3, SaturatedFat 2.4, Cholesterol 78.6, Sodium 340.8, Carbohydrate 5.2, Fiber 1.2, Sugar 1.1, Protein 8.8
Tips:
- Make sure to dry the sun-dried tomatoes thoroughly before using them. This will help to prevent the muffins from becoming too wet.
- If you don't have any sun-dried tomatoes on hand, you can substitute an equal amount of chopped fresh tomatoes.
- You can use any type of cottage cheese you like in this recipe. I prefer to use a low-fat variety.
- If you don't have any baking powder on hand, you can use 1 teaspoon of baking soda and 1/2 teaspoon of lemon juice instead.
- Be sure to grease the muffin tins well before baking. This will help to prevent the muffins from sticking.
- Bake the muffins until a toothpick inserted into the center comes out clean. This should take about 20-25 minutes.
- Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Sun-dried tomato and cottage cheese muffins are a delicious and healthy snack or breakfast option. They are packed with flavor and nutrients, and they are easy to make.
These muffins are a great way to use up leftover sun-dried tomatoes. They are also a good source of protein, calcium, and fiber. Plus, they are low in calories and fat.
If you are looking for a healthy and delicious muffin recipe, I highly recommend trying these sun-dried tomato and cottage cheese muffins.
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