Cottage Cheese Muffins

Name: Cottage Cheese Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 8

Author : Heidi Swanson

muffin

Ingredients

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1 cup / 8 oz / 227 grams plain cottage cheese (low-fat is fine)3/4 cup / 1 oz / 28 grams parmesan cheese, freshly grated1/4 cup / 1.25 oz / 35 grams flour (see headnotes)1 cup / 3.5 oz / 95 grams almond meal or almond flour, finely ground1 teaspoon baking powder1/4 cup / 60 ml water4 eggs, lightly beaten1/2 teaspoon salt1/3 cup fresh herbs (I like: 1 tablespoon fresh thyme, 1 tablespoon chopped, fresh oregano & 1/4 cup chopped chives)

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Instructions

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Step 1

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need eight of them.

Step 2

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.

Step 3

Spoon the mixture into the muffing cups 3/4 full (or a bit more). Scatter with the remaining Parmesan and herbs. Bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.