Cottage Cheese Muffins are a delightful, savory treat that perfectly blend flavors and textures. The muffins use simple ingredients to create a satisfying snack or breakfast option, making them a fantastic choice for any time of day.
When preparing Cottage Cheese Muffins, feel free to get creative with your ingredients. If you’re avoiding gluten, consider using a gluten-free flour blend instead of regular flour. For a dairy-free option, a plant-based cheese could be a substitute for parmesan, and for those watching their nut intake, sunflower seeds might work as a replacement for ground almonds. Always check labels to ensure they’re free from allergens, especially with items like sun-dried tomatoes which may contain added preservatives.
Muffins & Cupcakes
Cottage Cheese Muffins Recipe
Ingredients
- 1 cup plain cottage cheese
- 3/4 cup parmesan cheese
- 1/4 cup flour
- 1 cup almonds, very finely ground
- 1 teaspoon baking powder
- 1/4 cup sun-dried tomato packed in oil, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1/4 cup water
- 4 eggs, lightly beaten
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400F degrees.
- Line a muffin pan with medium-sized paper baking cups, you’ll need nine of them.
- In a large bowl, combine 1 cup of cottage cheese, 1/2 cup of the Parmesan cheese (reserving 1/4 cup for topping), 1/4 cup of flour, 1 cup of finely ground almonds, 1 teaspoon of baking powder, 1/4 cup of finely chopped sun-dried tomatoes, 1/4 cup of finely chopped fresh basil, 1/4 cup of water, and 4 lightly beaten eggs. Season with 1/2 teaspoon of salt, and mix until evenly combined.
- Spoon the mixture into the prepared muffin cups, filling them about 3/4 full.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the tops of the muffins.
- Bake in the preheated oven for 30 to 35 minutes, or until the muffins are set, risen, and golden brown.
- Remove from the oven and allow to cool slightly before serving. Enjoy them hot or at room temperature.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 2 of 4: