Savory Sun Dried Tomato and Cheese Muffins

Savory Sun Dried Tomato and Cheese Muffins

2 cup all-purpose flour
1 1/4th cup whole milk
1 cup cottage cheese
1/2 cup mozzarella and parmesan - shredded (optional)
1 1/2 cup sun-dried tomatoes (oiled ones, finely chopped)
1/2 cup spring onions - chopped (white and greens separate)
8-10 cloves of garlic - minced
2 tbsp olive oil
2 eggs - beaten
2 tsp baking powder
1 tsp baking soda
salt and black pepper - to taste
4 tbsp basil flakes
2 tbsp crushed red pepper flakes

Sift the flour, baking powder and baking soda through a sieve. Add the
salt, black pepper, herbs, and red pepper flakes. In a pan, add the
olive oil, then saute the white prt of the onions and garlic till it
starts giving out an aroma. Allow to cool a bit.
In another bowl, beat the eggs to make them fluffy, then add to the
sauteed onions/garlic mixture. Combine this with the flour mixture.
Slowly add the cottage cheese, mozzarella or parmesan, green onion
parts, and tomatoes. Continue mixing/folding gently as you add milk
little by little. Do not overbeat, just mix to combine the ingredients.

Grease 12-muffin pans with non-stick spray. Preheat oven to 350 deg F,
then fill the mixture in the muffin pans upto the brim. Bake for 20-25
mins, and not more. Insert a tooth-pick in the center to make sure they
are cooked. If the muffin tops look white, turn to broil setting and
bake for about 15 seconds or until .browned
Once done, allow them to cool on the wire rack. Gently remove from the
pan and serve immediately.