Cheese and Semi-Dried Tomato Muffins

Place cottage cheese, parmesan cheese, flour, almond meal, baking powder, tomatoes, basil, water, eggs and salt in a large mixing bowl and stir to combine.
Spoon the mixture into a lightly greased 9-hole muffin tin and scatter with extra parmesan.
Bake in a hot oven, 200°C, for 20 minutes or until set and golden brown.

Semi-dried tomatoes can be found in the deli section of your supermarket.
Once made these muffins may be stored in an airtight container in the freezer for up to 3 months.

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