Savory Tomato-Basil Muffins

Adapted from Rose Elliot's Sun-Dried Tomato Cottage Cheese Muffins, found in the wonderful cookbook, Vegetarian Supercook. These muffins had very little flour to begin with, and are largely based on almond flour. I use Bob's Red Mill Almond Meal (which you can get through the manufacturer, but I found it much more affordable on Amazon -- between the Subscribe & Save discount, and the free shipping, it was a very good deal) in this recipe, and for any recipes calling for almond flour, unless I specify otherwise. I have found it nearly impossible to get a fine fluffy flour out of my tiny food processor, without ending up with almond butter, so buying the flour pre-ground is a good thing for me.

I have been craving crusty breads with fancy toppings lately (and we'll revisit this topic when I cover Hot Spinach Artichoke Dip, coming up soon), and one of my favorites is sun-dried tomato and pesto torte, with cream cheese. I enjoyed it for the first time in the car on the way home from Trader Joe's when I was 14 or so, and I have loved it ever since. Its pricey to make, so its a rare treat. These muffins are a fun celebration of that flavor combination, especially when spread with a little cream cheese! Makes my kitchen smell like a pizzeria while they're baking.

Removing the flour changed the texture on these muffins considerably. The new texture is heavy, almost quiche-like, but with a denser, more satisfying texture. And who doesn't love portable quiche? They are very filling, chock-full of calcium and protein; one muffin makes a decent breakfast (or second breakfast!) alongside a good cappuccino. They can be frozen and reheated in the microwave on one's way out the door for a quick breakfast, too. Bellissimo!

Savory Tomato-Basil Quiche Muffins
(adapted from Vegetarian Supercook )

• 3/4 c. Parmesan cheese, shredded or grated
  
• 1/4 c. whey protein isolate (I recommend Bob's Red Mill, as there is nothing else added, just protein)
• 1 T. coconut flour
• 1 c. finely ground almond flour
• 1 t. baking powder (aluminum-free)
• 1/2 t. sea salt
• 1/4 t. freshly ground black pepper (fine grind; I use a mortar and pestle)

• 1 c. plain cottage cheese
• 1/4 c. sun-dried tomatoes packed in olive oil, pureed in a food processor
• 1/4 c. fresh basil, chopped finely (I threw mine in the processor for a quick whirl)
• 4 eggs, lightly beaten

Preheat oven to 400F. Combine the first seven ingredients in a medium bowl. In a seperate bowl, combine the wet ingredients. Add wet to dry; mix well to combine. Grease 12-muffin tin; non-stick spray will work in a pinch, preferably olive oil. Fill cups nearly full, and bake for 25-30 minutes, or until set in the center. These will brown quickly, because of the whey protein, so watch them carefully toward the end of cooking time.

Makes 12 mini-quiche muffins.