Spicy Artichoke Olive Muffins
Ingredients:
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. |