Spicy Artichoke Olive Muffins
I cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon dried or 1 tablespoon fresh chopped oregano
1/4 teaspoon fresh chopped rosemary
1 teaspoon dry or 2 teaspoons fresh minced basil
1 cup cottage cheese, curd size does not matter
2 tablespoons water
1/8 cup chopped green chiles, drained
½ cup marinated artichokes hearts, drained and chopped
1/3 cup kalamata olives, chopped
1 cup low-fat cottage cheese (either curd size)
4 eggs, slightly beaten
½ cup sharp cheddar cheese, shredded
¼ cup sharp cheddar cheese, shredded (reserve for topping)
1/8 cup kalamata olives, cut in half (reserve for topping)
Preheat oven to 400˙.
Prepare a muffin tin, coating well with cooking oil.
In a medium bowl, whisk all dry ingredients and herbs. Add remaining ingredients except last two. Stir until just combined.
Spoon batter into muffin tin, filling each well to ¾ full. Top with reserved cheddar cheese and sliced olives.
Bake 28 to 30 minutes, or until center is firm.
Serve warm or cooled.