Cottage Cheese Muffins Recipe

Name: Cottage Cheese Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain cottage cheese; ¾ cup parmesan cheese; ¼ cup flour; 1 cup almonds, very finely ground; 1 teaspoon baking powder; ¼ cup sun-dried tomato packed in oil, finely chopped; ¼ cup fresh basil, finely chopped; ¼ cup water; 4 eggs, lightly beaten; ½ teaspoon salt

Servings: persons

1 cup plain cottage cheese
¾ cup parmesan cheese
¼ cup flour
1 cup almonds, very finely ground
1 teaspoon baking powder
¼ cup sun-dried tomato packed in oil, finely chopped
¼ cup fresh basil, finely chopped
¼ cup water
4 eggs, lightly beaten
½ teaspoon salt

1
Preheat oven to 400F degrees.
2
Line a muffin pan with medium-sized paper baking cups, you'll need nine 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, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
4
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown.
5
Serve as hot or at room temperature.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup plain cottage cheese, ¾ cup parmesan cheese, ¼ cup flour, 1 cup almonds, very finely ground, and more.

Yes, Cottage Cheese Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cottage Cheese Muffins

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