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COTTAGE CHEESE MUFFINS

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Golden, puffy cottage cheese muffins are high in protein, filling, and endlessly adaptable. If you love a savory baked situation, these are for you.

INGREDIANTS

1 cup / 8 oz / 227g plain cottage cheese (low-fat is fine)

3/4 cup / 1 oz / 28g parmesan cheese, freshly grated

1/4 cup / 1.25 oz / 35g flour (see headnotes)

1 cup / 3.5 oz / 95g almond meal or almond flour, finely ground

1 teaspoon baking powder

1/4 cup / 60 ml water

4 eggs, lightly beaten

1/2 teaspoon salt

1/3 cup fresh herbs (I like: 1 tablespoon fresh thyme, 1 tablespoon chopped, fresh oregano & 1/4 cup chopped chives)

INSTRUCTIONS

1. Preheat oven to 400F degrees.

2. Line a muffin pan with medium-sized paper baking cups, you'll need eight of them.

3. Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, most of the herbs, water, and eggs, and season with salt, then mix all together.

4. Spoon the mixture into the muffing cups 3/4 full (or a bit more).

5. Scatter with the remaining Parmesan and herbs.

6. Bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Little Notes:

Makes 8 muffins.

Adapted & Inspired by the Sun-dried Tomato Cottage Cheese Muffins in Rose Elliot’s Vegetarian Supercook (2006).

Cottage Cheese Muffins: Variations

A few variations, and people have been mentioning other ideas in the comments.

chopped olives, lemon zest and chopped herbs
roasted, chopped mushrooms and fresh thyme
chopped chipotles and adobo sauce
roasted garlic, pesto and toasted pine nuts
sautéed chopped potatoes and rosemary
No nuts version: Amanda noted in the comments, “ I used half cup flax meal and half cup ground pumpkin seeds. They turned out great.”

Thank you for looking this recipe, hope you can make it!

I encourage you to give these muffins a try (they’re *really* good), but keep a few things in mind. The texture here isn't attempting to emulate a traditional flour-based muffins. These are much moister, less bready, and more quiche-like. Maybe a better way to think of them is like a souffle's heartier, denser, more portable cousin.