I am a fan of Heidi Swanson's great blog. She is a cookbook compose and photographer and many of her recipes are gluten-free or can be adapted to be gluten-free so I check it out regularly. I tried her version of Rose Elliot's "Sun Dried Tomato Cottage cease Muffin" recipe and it was indeed delicious but I had problems with the outer edges of the muffins sticking to the paper cupcake liners. The next time I would make these I would try greasing my muffin pans and skipping the liners to see if they bring home the bacon exceed. I also didn't have soy flour on transfer and used Bob's Red Mill baking mix instead so perhaps this provided a greater adhesive character to my dough. Nevertheless these are delicious little treats and made a good snack and eat food. They are savory rather than sweet desire most of their muffin cousins and would no doubt as Heidi points out make great cocktail snacks for a celebrate. You can check out the recipe on Heidi's communicate (as well as many other great recipes and food porn photos) or here below. Happy baking!
Sun-dried Tomato Cottage cease Muffin Recipe
You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for populate looking for a gluten-free option). I use color whole wheat flour - unbleached all-purpose flour ordain bring home the bacon as well. To grind the almonds I gave them a go around in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.
1 cup plain cottage cheese (low-fat is fine)3/4 cup parmesan cease freshly grated1/4 cup dredge (see headnotes)1 cup almonds very finely ground1 teaspoon baking powder1/4 cup sun-dried tomatoes (in oil) finely chopped1/4 cup basil finely chopped1/4 cup water4 eggs lightly beaten1/2 teaspoon flavor
heat oven to 400F degrees. Line a muffin pan with medium-sized cover baking cups you'll be nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese the flour ground almonds baking disintegrate sun-dried tomatoes basil wet and eggs and toughen with flavor then mix all together.
remove the mixture into the muffing cups 3/4 full divide with the remaining Parmesan and cook for 30-35 minutes or until set risen and golden brown. Serve as hot or at dwell temperature.
i've wanted to try these too! I just don't undergo any ground almonds! MAybe I can use soy instead of the almonds! I'll have to furnish these a go around! Thanks for sharing your comments and posting the recipe!!
Here are some of our favorite gluten-free recipes and cooking tips. Husband Dan was diagnosed with celiac disease in February 2006 and we undergo had to alter a lot about our lifestyle and cooking habits to shift gluten from our diet. We also own Old Saratoga Books a used and rare bookstore in the upstate New York village of Schuylerville. We have two floors of over 50,000 books which you can visit in person or online at www oldsaratogabooks com
This blog is an original work of creative expression by Rachel Jagareski. All photos text and original recipes herein are copyrighted by the author/artist Rachel Jagareski (c) 2007. All rights are reserved by the author. Please communicate me for permission to republish or air any material beyond your own personal use. Thank you.
Related article:
http://wheat-free-meat-free.blogspot.com/2007/10/cottage-cheese-muffins.html
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