Cottage Cheese Muffins?

I know, I know, it sounds terrible. But I was intrigued after reading another blog post on 101 Cookbooks. And these were so easy-sounding that I just had to try them. Here is the recipe.

Basically, you mix cottage cheese, parmesan cheese, ground almonds, flour, baking powder, eggs, water, salt, sun-dried tomatoes, and basil in a bowl, fill up some muffin cups, and pop them in the oven. I bought grated parmesan, so the only prep work I did was whiz some almonds in my Cuisinart and chop some sun-dried tomatoes and basil. What could be easier than that? After about a half hour of delicious smells wafting from the oven (during which time Mr. M kept poking his head in and asking me what I was cooking and when it would be ready), they are beautifully golden-brown.

As mentioned in her post, these muffins have more of a quiche-like texture than a bready texture, but if you're prepared for that, you'll love them. The batter was a lot wetter than I thought it would be, but they tasted terrific! My only complaint was that too much of the "muffin" stuck to the paper muffin cups I used - I ended up trying to scrape every last bit off with my teeth (which was attractive, I'm sure - sorry, Mr. M!). She also gives some suggestions for other flavors besides sun-dried tomato and basil that I can't wait to try. But these are a quick and easy idea that would complement any meal.