Part muffin, part frittata, these savory breakfast muffins boast a texture that's soft, airy, and rich. Plus, there's a secret ingredient that gives these muffins an added protein boost. If savory foods dominate your morning cravings, these tomato-basil muffins are for you!
Embrace Cottage Cheese
If you're not a fan of cottage cheese, don't be turned off by its inclusion at the top of the ingredient list. It's one of the few foods I just can't bring myself to eat on its own, but when blended into other recipes, I welcome it with open arms. When mixed and cooked into muffins, its texture can't be detected. Instead, it offers a lovely creaminess that makes these muffins moist and light — and extra filling.
Savory Tomato-Basil Morning Muffins
grated Parmesan cheese
large eggs, lightly beaten
1 1/3 cups
coarsely chopped fresh basil leaves
Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup muffin tin with paper liners.
Mix the cottage cheese, Parmesan, eggs, and tomato purée together in a large bowl. Add the flour, baking powder, smoked paprika, and salt, and stir until no lumps remain. Fold in the fresh basil.
Divide the batter between the muffin cups. Bake until the muffins are puffed and golden-brown, 30 to 35 minutes. Let cool in the tin on a wire cooling rack until cool enough to handle, 4 to 5 minutes. Gently remove from the pan and place on the rack to cool completely.
Storage: Store the muffins in a covered container in the refrigerator for up to 4 days.