Cottage Cheese Muffins

• servings: 8 medium / 16 small
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 cup / 8 oz / 227g plain cottage cheese (full fat tastes best but low fat will work)

3/4 cup / 1 oz / 28g parmesan cheese, freshly grated

1/4 cup / 1.25 oz / 35g flour

1 cup / 3.5 oz / 95g almond meal or almond flour

1 teaspoon baking powder

1/4 cup / 60 ml water

4 eggs, lightly beaten

1/2 teaspoon salt

1/3 cup fresh herbs (I like: 1 tablespoon fresh thyme, 1 tablespoon chopped, fresh oregano & 1/4 cup chopped chives)

or sun-dried tomato version, omit the above herbs and add 1/4 cup sun-dried tomatoes (in oil), finely chopped and 1/4 cup basil, finely chopped. - be sure to include some oil

Tuscan sunset seasoning

Directions

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need eight of them.

Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, most of the herbs, water, and eggs, and season with salt, then mix all together.

Spoon the mixture into the muffing cups 3/4 full (or a bit more). Scatter with the remaining Parmesan and herbs. Bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Notes

30 minutes for smaller muffins

Store in fridge. Let rise to room temp or heat up

Can freeze - defrost over night

Reheat up in air fryer - 375 for 6-8 min

Nutrition

• Calories: 185 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Cholesterol: 91 mg
• Sodium: 456 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 12 g