Cottage Cheese Muffins Food
COTTAGE CHEESE MUFFINS
Tasty quick muffins! I found this recipe online 10-15 years ago. Keep misplacing the piece of paper it's written on and can't find it online. Found the paper and posting here for safekeeping!
Provided by Chiblue
Categories Quick Breads
Time 28m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cream sugar and butter. Add in remaining ingredients and stir until blended. Bake at 400 degrees for about 20 minutes.
- Doubles easily.
Nutrition Facts : Calories 286.9, Fat 13.5, SaturatedFat 6.3, Cholesterol 56.7, Sodium 580, Carbohydrate 34.7, Fiber 0.7, Sugar 15.3, Protein 6.8
HEALTHY COTTAGE CHEESE MUFFINS
With little oil and sugar and plenty of cottage cheese! This recipe only makes 6 small muffins, so double/triple/quadruple it as you like. I found it funny that no one had posted any cottage cheese muffins. From http://thepioneerwoman.com/tasty-kitchen/recipes/breads/cottage-cheese-muffins/.
Provided by theforeignland
Categories Quick Breads
Time 25m
Yield 6 muffins, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 deg F/200 deg Celsius.
- Grease muffin pan/line with muffin cups.
- Mix flour, salt and baking powder together.
- In a separate bowl, beat the egg and then beat in cottage cheese. Stir in vegetable oil and honey. Mix well.
- Add wet ingredients into dry ingredients. Mix lightly with a fork. Do not overmix; batter should still be lumpy.
- Pour batter into muffin cups.
- Sprinkle some sugar onto the tops of the unbaked muffins.
- Bake for 15-20 minutes, or until knife to the center comes out clean, or until golden brown.
- Remove from oven immediately and place on wire rack.
- Immediately sprinkle some sugar onto the tops of the muffins and allow to rest for 5-10 minutes.
- Note: The muffins themselves are not very sweet, so the sugar should be added according to how sweet you like your food.
Nutrition Facts : Calories 159.3, Fat 5.9, SaturatedFat 1.3, Cholesterol 51, Sodium 350, Carbohydrate 20.6, Fiber 0.4, Sugar 8.2, Protein 6.1
CORN AND CHEESE MUFFINS
Provided by Ginny Leith Holland
Categories Bread Cheese Vegetable Bake Quick & Easy Summer Bon Appétit New Jersey
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Line 12 standard-size muffin cups with paper liners. Combine muffin mix, milk, cottage cheese and eggs in large bowl. Using electric mixer, beat until well combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing equally. Bake until muffins are brown on top and tester inserted into center comes out clean, about 30 minutes. Let muffins cool to room temperature.
CORNMEAL CHEESE MUFFINS
Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm
Nutrition Facts : Calories 177 calories, Fat 7g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
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