Cottage Cheese And Dill Muffins Food

SAVORY COTTAGE CHEESE DILL MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Coat 12 muffin cups with melted butter or spray generously with cooking spray.
• Sift the flour, baking powder, baking soda and salt together into a large bowl. In another bowl, whisk together the eggs, olive oil, cottage cheese and yogurt. Stir in the chopped dill and onions. Pour the wet mixture over the dry and gently blend together.
• Divide the batter evenly between each muffin cup. Decorate each muffin top with a dill frond, if desired.
• Bake about 20 minutes or until the tops of the muffins are barely golden and a toothpick inserted in the center comes out clean. Cool for about 5 minutes, then remove from the pan. Serve warm.

COTTAGE CHEESE AND DILL MUFFINS

Steps:

• Heat oven to 400 degrees F.
• Line muffin cups with liners.
• Mix flour, sugar, baking powder, dillweed, salt and pepper in a large bowl.
• In another bowl, beat egg and mix in cottage cheese, melted butter. milk and onion. Pour over dry ingredients and mix just until blended.
• Scoop batter into baking cups.
• Bake 15 to 20 minutes or until springy to the touch in the center. Cool completely.

COTTAGE CHEESE BREAKFAST MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12-cup muffin tin with cooking spray.
• Beat eggs until thoroughly combined. Stir in cottage cheese, diced green chilies, green onions, sweet bell peppers, salt and pepper. Stir to combine. Pour mixture into prepared muffin tin.
• Bake in preheated oven until set, 15 to 20 minutes.
• Loosen muffins from the muffin tin while still hot.

CHEDDAR DILL MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Combine milk, eggs and butter; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups almost full. Bake at 400° for 25-30 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

COTTAGE CHEESE - DILL DIP

Steps:

• In a food processor bowl or blender container place all ingredients.
• Cover and process or blend until smooth. Cover and refrigerate for at least one hour.
• Serve with vegetable dippers.

COTTAGE CHEESE-DILL BREAD

Steps:

• Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
• Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
• Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
• Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
• Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

MINI SPINACH & COTTAGE CHEESE FRITTATAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease a 6-hole muffin tin and line with squares of baking parchment to act as muffin cases (greasing the tin first will help to hold the parchment in place).
• Put the spinach in a colander in the sink and pour over a kettle of boiling water, then leave to drain. When cool enough to handle, squeeze as much liquid as you can from the spinach, then roughly chop.
• Beat the eggs and season well. Marble through the spinach, cottage cheese, spring onions, dill and a generous grating of nutmeg. Divide the mixture between the muffin cases. Bake for 18-20 mins or until just set. Leave to cool a little before removing from the tin. These will keep in an airtight container in the fridge for up to 2 days.

COTTAGE CHEESE AND TOMATO ON TOAST

Steps:

• Toast the bread.
• Spread with cottage cheese.
• Top with tomato.
• Sprinkle with pepper if you want.
• Enjoy.

OVERSIZED CHEESE AND DILL MUFFINS

Steps:

• Preheat oven to 400.
• In large bowl, combine flour, sugar, baking powder, dill, salt and cheese; set aside.
• In medium bowl, blend milk, eggs and butter.
• All at once, add to dry ingredients; stir just until moistened.
• Spoon batter into well greased muffins pans (batter should fill muffin cups to top).
• Bake 20 minutes or until muffins are golden.