Sun Dried Tomatoes Muffins Recipe

Name: Sun Dried Tomatoes Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wheat flour; 1 cup spelt flour; 200 grams cottage cheese; 1 tea spoon of baking powder; 1 tea spoon of baking soda; 1/2 cup sun dried tomatoes finely chopped; 1/4 cup basil leaves finely chopped; 1/2 cup water; 2 eggs; 1 pinch salt; Parmesan cheese ground, for garnish

Servings: persons

1 cup wheat flour
1 cup spelt flour
200 grams cottage cheese
1 tea spoon of baking powder
1 tea spoon of baking soda
1/2 cup sun dried tomatoes finely chopped
1/4 cup basil leaves finely chopped
1/2 cup water
2 eggs
1 pinch salt
Parmesan cheese ground, for garnish

1
1. Sift flour into a large bowl, all baking soda and baking powder, mix well.
2
2. Reconstitute dried tomatoes in hot water.
3
3. Drain and chop tomatoes, reserve 1/2 cup of water.
4
4. Add cottage cheese to the bowl, mix well, then add water and eggs, mix well till dough will be uniformed.
5
5. Add tomatoes and basil, mix.
6
6. Pour dough into muffin baking tray.
7
7. Sprinkle each muffin with parmesan.
8
8. Bake in preheated oven, in 180 C degrees, about 25 min, till golden brown.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup wheat flour, 1 cup spelt flour, 200 grams cottage cheese, 1 tea spoon of baking powder, and more.

Yes, Sun Dried Tomatoes Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sun Dried Tomatoes Muffins

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