Another super versatile recipe.
I tweaked the recipe found at 101 cookbooks (get a cloth to wipe up the drool if you click here).
Makes 4 muffins

1/2 cup cottage cheese (I used 1%)
1 ounce parmesan cheese, freshly grated
1/8 cup wheat flour
1/4 cup almonds flour
1/2 teaspoon baking powder
2-3 sun-dried tomatoes finely chopped (mine were dried that I rehydrated in water)
2 eggs, lightly beaten
pinch of salt

Preheat oven to 400F degrees.
I used 4 large silicone muffin cups for this recipe. You could easily make these minis, but just adjust the baking time.

Reserve a couple tablespoons of the grated cheese. Mix all the other ingredients in a bowl until thoroughly incorporated. Divide evenly into the muffin cups. Sprinkle the remaining parmesan cheese on top of the muffins.

Bake for 30 minutes, or until golden brown.

These are very moist and flavorful. They are almost like mini souffles in taste. I can see doing these with a bit of bacon in place of the tomatoes, or using a combo like rosemary and thyme for herbs. Yum!

Stats using my ingredients:
Per muffin: 143 calories, 6 grams of fat, 13 grams carbs, 2 grams fiber, 10 grams protein.