Breakfast Cottage Cheese Muffins

I saw this recipe for cottage cheese muffins posted on the Kitchn and thought it would be a great breakfast or midday snack.  After sending my husband out for fresh basil and cottage cheese, I gave it a try this morning. I was actually going to get creative and use ricotta for the cottage cheese, but decided against it. After tasting them, I think it would have been fine.

Being that I either burn or under cook most baked goods, I was impressed with the result.  Except for a slight over-browning (of course) the muffins were perfectly cooked!

The ingredients seem a little bizarre, but they produced a tasty muffin.  Give it a try and let me know if you like them!

Sun-dried Tomato Cottage Cheese Muffins 
{Adapted slightly from 101 cookbooks}

The recipe calls for the flour of your choice. I used whole wheat flour but you could easily use gluten-free flours. I used 1 cup almond meal instead of grinding my almonds. If you do grind your own, just use your food processor and process until you get a flour-like consistency (not a paste).

1 cup plain 2% cottage cheese
3/4 cup Parmesan cheese, freshly grated
1/4 cup flour {I used whole wheat}
1 cup almonds, very finely ground {I used 1 cup almond meal}
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt

Preheat oven to 400F degrees.  In a medium bowl, combine the cottage cheese, all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and  salt. Spoon the mixture into the muffin cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown.  Serve as hot or at room temperature. {I had to take mine out after about 22 minutes because they were very brown, so I would lower the temp next time.}

Makes 9-12 muffins.


Danielle Omar, MS, RD

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