Author Notes
Adapted from Heidi Swanson’s recipe for Cottage Cheese Muffins at 101cookbooks.com. Not a fan of ham? Make them with chicken or turkey instead. Or follow Heidi’s lead and skip the meat in favor of sun-dried tomatoes. These super-moist, savory muffins have a texture somewhere between a sponge cake and a quiche. They’re delicious piping hot fresh from the oven. They also freeze well. Make a batch; eat a few now and freeze some for later. They make the perfect breakfast for families on the go. —Bob Vivant
Ingredients
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1/3 cup
white whole wheat flour (or your favorite gluten-free multi-purpose flour)
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1 1/2 teaspoons
baking powder
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1 cup
plain cottage cheese
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3 ounces
sharp cheddar cheese, grated (about 1 cup)
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1 cup
almond meal or finely ground almonds
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1/2 cup
ham, diced (about 1/2 cup)
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5
eggs
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1/3 cup
water
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3/4 teaspoon
salt
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2 tablespoons
minced fresh chives, plus more for finishing
Directions
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Preheat oven to 400°F. Grease a 12-cup muffin tin or line it with paper baking cups.
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Whisk together flour and baking powder.
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In a large bowl combine the remaining ingredients. Stir in the flour.
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Evenly divide the batter among the muffin cups, filling each about 3/4 full. Scatter a few chives on top.
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Bake for 30-35 minutes or until golden brown and firm to touch. Serve hot or at room temperature
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