Sundried Tomato and Cottage Cheese Muffins

adapted from In Fine Fettle

I wanted something quick and tasty to serve alongside a salad I was making and stumbled upon this recipe. It is vegetarian, made without butter and full of flavor, coming out with a sort of a quiche-like texture.

1 cup plain cottage cheese

3/4 cup grated Parmesan cheese

3/4 cup whole wheat flour

1/2 cup white flour

1 tsp baking powder

1/4 cup sun-dried tomatoes

1/4 cup basil, chopped (I used 1 Tbsp dried basil)

1 tsp dried dill

1/4 cup finely minced onion

1/4 cup water

4 eggs, lightly beaten

1/2 tsp salt

Preheat oven to 400 degrees. In a mixing bowl, combine the cottage cheese, all but 1/4 cup of the Parmesan cheese, flours, baking powder, sun-dried tomatoes, spices, water, eggs, and salt.

Fill each greased muffin cup 3/4 full with batter, sprinkle on the remaining Parmesan cheese and bake for 30-35 minutes (or until set, risen and golden brown). Serve warm or at room temperature