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.
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