Little Miss Muffins
From keni 13 years ago
- 20min to make
- Serves 12 muffins
These are a savory dinner "muffin" I created in a very abstract entry to our Nursery Rhyme challenge in the Playful Pantry. I combined little Miss Muffet's curds and whey and followed her scary spider to the waterspout to find the sun(dried tomatoes). Read more .. it's a stretch, but the resulting muffins were a tasty creation. They'd be really nice with a light salad for lunch! See less
Ingredients
- 4oz Sun Dried Tomato Pesto(or sun dried tomatoes in oil, diced, WITH the oil) shopping list
- 3 eggs shopping list
- 1 cup small curd cottage cheese(curds and whey....;) shopping list
- 1T Dijon mustard shopping list
- dash of hot sauce shopping list
- 1T fresh chives, chopped shopping list
- 1T fresh basil, chopped shopping list
- 1/2 cup whole wheat flour shopping list
- 1 cup all purpose flour shopping list
- 1t baking soda shopping list
- 1/4-1t cayenne pepper shopping list
- your favorite seasoning salt blend shopping list
- fresh ground black pepper shopping list
- 1/4 cup fresh Parmesan cheese, grated shopping list
How to make it
- Mix sun dried tomato pesto and Dijon mustard together.
- Beat in eggs, one at a time, mixing well between each.
- Add cottage cheese and hot sauce and mix well.
- Add chives and basil and mix just to combine.
- Add flour, baking soda, season salt blend, black pepper and cayenne and mix until just combined. Do not over mix.
- Pour mixture into 12 lightly greased muffin tins. It's okay to fill them nearly all the way full. See Photo
- Sprinkle with Parmesan cheese. See Photo
- Bake at 350 for about 12-15 minutes until tops are golden brown. See Photo
- Cool slightly.
- Serve immediately or at room temperature, with butter.
daddydoug
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" It was excellent "