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Cottage Cheese Muffins (Solly's Taste-Alike)

A delicious savory muffin packed with protein and a hint of sweet cornmeal crunch.

Course Breakfast, Brunch, Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Cheryl (Eat What You Sow) Cheryl (Eat What You Sow)

Ingredients

  • 1/2 cup butter (melted)
  • 1 cup cottage cheese
  • 1/2 cup buttermilk (or thinned yogurt)
  • 3 eggs (large, beaten)
  • 1 cup grated cheddar cheese (I prefer old)
  • 1 3/4 cups flour
  • 1/4 cup fine cornmeal (I prefer white)
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan (including the top).

    Melt butter, and set aside to cool slightly. Combine next four ingredients in large mixing bowl. Stir in butter.

    Sift dry ingredients together in a small bowl, then add to cheese/egg mixture. Stir just until combined (the batter will be quite thick). Distribute evenly between 12 standard muffin cups.

    Bake until golden, 25 - 30 minutes.

    Let the muffins sit in the pan for about 3 minutes (the steam will help them release from the pan).