Cottage Cheese Turkey On A Muffin Food

COTTAGE CHEESE & TURKEY ON A MUFFIN

Steps:

• 1. Top each of the muffin half with 3 turkey slices, 1 tomato slice & 1/4 cup cottage cheese.
• 2. Then Sprinkle evenly with the black pepper & chives.
• 3. Special Tip: You may use sliced green onions for the chives.

COTTAGE CHEESE & TURKEY ENGLISH MUFFIN

Steps:

• Top each muffin half with 3 turkey slices, 1 tomato slice and 1/4 cup cottage cheese.
• Sprinkle evenly with black pepper and chives.

COTTAGE CHEESE MUFFINS

Steps:

• mix and bake at 400 degrees.

COTTAGE CHEESE AND EGG MUFFINS WITH CHEDDAR

Steps:

• Preheat oven to 400°F.
• In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
• Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
• Divide batter between six muffin cups.
• Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.).
• Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

SAVOURY COTTAGE CHEESE MUFFINS

Steps:

• Sift flour, salt, mustard and baking powder.
• Rub in butter.
• Beat together egg and milk, then add cottage cheese, parsley and onion. Mix well.
• Stir liquid into dry ingredients until just combined.
• Three quaters fill greased muffin pans, then sprinkle mixed grated cheese and paprika over muffins.
• Bake at 200 C for 20 minutes.
• Serve warm.

COTTAGE CHEESE JAM ON AN ENGLISH MUFFIN

Steps:

• Combine the cottage cheese, jam and water in a food processor, and blend until smooth. (You may have to stop the blender and shake the jar so that the mixture ends up over the blades again. Mine never did get TOTALLY smooth.).
• Divide the blended mixture and spread half on each half of the English muffin. Sprinkle Splenda over it, if desired.
• Toast until the edges of the muffins start to brown.

HEALTHY COTTAGE CHEESE MUFFINS

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.

SUN-DRIED TOMATO AND COTTAGE CHEESE MUFFINS (VEGETARIAN)

Steps:

• Preheat oven to 400°F Line a muffin pan w/9 med-sized paper baking cups.
• Mix cottage cheese in a bowl w/all but 1/4 cup of the Parmesan cheese + the remaining ingredients. Season w/salt as desired.
• Spoon mixture into muffing cups (3/4 full), scatter w/remaining Parmesan & bake for 30-35 min or till set, risen & golden brown. Serve hot or at room temperature.
• VERSATILITY BONUS: The recipe intro also shared the following: "In place of the sun-dried tomatoes, there are countless other ways to flavor the cheese & nut base batter including: 1) Chopped olives w/lemon zest & chopped herbs, 2) Sauteed chopped mushrooms & fresh thyme, 3) Chopped chipotles & adobo sauce, 4) Roasted garlic, pesto & toasted pine nuts and 5) Sauteed chopped potatoes & rosemary. :-).

COTTAGE CHEESE AND TURKEY ENGLISH MUFFIN

Steps:

• Top each of the toasted muffin halves with 3 slices shaved turkey breast, 1 tomato slice and 1/4 cup of the cottage cheese.
• Sprinkle with black pepper to taste and chives. Enjoy.