Wednesday, January 16, 2013

Olive and Artichoke Quiche Muffins

Photo Credit: skinnygourmet


1 cup plain cottage cheese (low-fat is ok; either large or small curd ok)¾ cup good quality sharp cheddar cheese, freshly grated
1 cup all-purpose flour
1 teaspoon baking powder
⅓ cup green and kalamata olives, chopped⅓ cup hot marinated artichoke hearts, drained and chopped
6 olives, halved
1 Tablespoon fresh, chopped oregano
½ Tablespoon fresh, chopped basil¼ teaspoon fresh, chopped rosemary
2 Tablespoon water
4 eggs, lightly beaten
½ teaspoon salt
freshly ground black pepper
2 dashes cayenne pepper


  1. Preheat oven to 400F degrees. Use a silicone muffin pan, or grease and flour a muffin tin. These things stick like crazy to traditional paper muffin liners, so be prepared for some intricate peeling work if that is what you use. Foil liners may fare better, but I can’t be sure as I haven’t tested it.
  2. Reserve ¼ cup of the grated cheddar cheese and the six halved olives. Mix the remaining ingredients all together in a bowl. (Note: the size of the cottage cheese curd will not affect the smoothness of the finished product. I used regular fat, large curd and they turned out very smooth).
  3. Divide mixture evenly into 12 muffin wells (each well should be about ¾ full). Top with the reserved shredded cheddar cheese, press an olive half into the top of each, and bake for 30-35 minutes, or until the center is set, risen, and golden brown. Serve as warm or at room temperature.

Original Recipe: skinnygourmet Related Posts Plugin for WordPress, Blogger...


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