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Olive and Artichoke Savory Muffins


Based on a recipe from

makes 12


1 cup plain cottage cheese (low-fat is ok; either large or small curd ok)
3/4 cup good quality sharp cheddar cheese, freshly grated
1 cup all-purpose flour
1 teaspoon baking powder
1/3 cup green and kalamata olives, chopped
1/3 cup hot marinated artichoke hearts, drained and chopped
6 olives, halved
1 Tablespoon fresh, chopped oregano
1/2 Tablespoon fresh, chopped basil
1/4 teaspoon fresh, chopped rosemary
2 Tablespoon water
4 eggs, lightly beaten
1/2 teaspoon salt
freshly ground black pepper
2 dashes cayenne pepper



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