Cottage Cheese Muffins
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Buckwheat flour/Whole wheat flour||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Baking powder||4 1⁄2 Teaspoon|
In a large bowl, combine all purpose flour, buckwheat flour, cornmeal, baking powder, salt, and sugar; mix well.
In a small bowl, beat eggs lightly; mix in cottage cheese, buttermilk, and oil.
Make a well in center of flour mixture and add liquid ingredients all at once.
Stir with a fork just enough to blend ingredients.
Spoon into well greased 2 to 3 inch muffin cups, filling them about two thirds full.
Bake in a 400° oven until golden brown (about 20 minutes).
Turn out of pans onto a rack.