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My mom will be 84 this summer—and while there are few recipes she has the energy to pull together, she’s still making these Cottage Cheese Muffins. When cottage cheese is on sale she scoops up three containers.

The only thing these Cottage Cheese Muffins have in common with muffins is that they are formed in muffin tins. They are more like heavenly, delicate cheese bagels without the sugary pastry wrapper.

Serve them for dessert, snack or a light meal, and you’ll lighten everyone’s mood, bite by yummy bite. Enjoy the Cottage Cheese Muffins – Au Natural and the Savoury Cottage Cheese Muffins—equally splendid! Cottage Cheese Muffin Cottage Cheese Muffins – Au Natural

  • 1 container (500 g) 2% cottage cheese—an additional 1/4 of a container (about 600g) for larger muffins
  • 2 eggs
  • 1 cup flour
  • 3 T sugar
  • 1/2 c coconut oil or butter
  • 2 t baking powder
  • zest of 2 lemons
  • 1/4 t grated nutmeg
  • 1/2 t vanilla extract, or fresh vanilla
  • 1/4 c pine nuts
  • pinch of salt

Cottage Cheese Muffin

Preheat oven to 400F. Lightly oil a 12 cup silicone muffin pan with coconut or olive oil. In a large bowl, mix all ingredients. Fill the tray with the batter. Bake for 20-25 minutes until it begins to bronze. Allow the muffins to cool to just warm before running a knife around the edges and removing them from the muffin pan. Serve with Greek yogurt and a dollop of Blackcurrant Jam. Delicious served warm. Cottage Cheese Muffin Savoury Cottage Cheese Muffins 

  • 1 container (500 g) 2% cottage cheese—an additional 1/4 of a container (about 600g) for larger muffins
  • 2 eggs
  • 1 cup flour
  • 3 T sugar
  • 1/2 c butter
  • 2 t baking powder
  • zest of 1 1/2 lemons
  • 1/4 c pine nuts
  • 1 t rosemary, thyme and/or sage
  • 1/4 c grated parmesan
  • 1/4 c chopped sun-dried tomatoes or olives
  • pinch of salt

Preheat oven to 400F. Lightly oil a 12 cup silicone muffin pan with olive oil. In a large bowl, mix all ingredients. Fill the tray with the batter. Bake for 20-25 minutes until it just begins to bronze. Allow the muffins to cool to just warm before running a knife around the edges and removing them from the muffin tray.

Cottage Cheese Muffins Print Ready Recipe

Cottage Cheese Muffin with Blackcurrant Jam

Final notes:

  • Thanks to my mom for sharing her wonderful Cottage Cheese Muffin recipe. My sister Julia adds in fresh vanilla and pine nuts. They both use silicone muffin pans, popping out the muffins when cool. Because the batter is sticky, the muffins are hard to remove from regular metal tins and hard to separate from muffin papers. You can buy silicone muffin pans at Canadian Tire.
  • David Suzuki addresses the silicone bakeware question.
  • Check out Heidi Swanson‘s Cottage Cheese Muffins recipe.
  • Heading out tomorrow to pick berries for Blackcurrant Jam.

 

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