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Cottage Cheese Muffins

Veggie.Lover's picture
Ingredients
  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)
  Salt 1⁄4 Teaspoon
  Eggs 2
  Sugar 3 Tablespoon
  Baking powder 4 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Ingredient: 
Cheese
Interest: 
Everyday

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4.208335
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2724 Calories from Fat 848

% Daily Value*

Total Fat 95 g146.5%

Saturated Fat 7.3 g36.3%

Trans Fat 1.3 g

Cholesterol 432.9 mg144.3%

Sodium 3261.2 mg135.9%

Total Carbohydrates 381 g127%

Dietary Fiber 22 g88.1%

Sugars 55.9 g

Protein 86 g171.1%

Vitamin A 17.7% Vitamin C

Calcium 196.4% Iron 116.3%

*Based on a 2000 Calorie diet

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Cottage Cheese Muffins Recipe