Easy Cottage Cheese Muffins
Cottage Cheese Muffins made with self-rising flour, cottage cheese, oil and add-ins.
Servings 6 or 4 large
Cost 5
Ingredients
- ¼ cup oil, I use olive oil or buttery flavor oil depending...
- ¼ cup sugar (or your favorite alternative) (50 grams)
- 1 large egg
- ½ cup cottage cheese (130 grams)
- 2 tablespoons whole milk
- 1 cup self-rising flour (I use White Lily unbleached) (130 grams)
- 1 cup blueberries or try using a handful or so of chocolate chips
Instructions
- Preheat oven to 400ºF. Have ready a 6 cup silicone muffin pan or metal muffin pan. If using metal, grease 6 cups for normal muffins or 4 to 5 cups for slightly larger.
- In a mixing bowl, using a heavy duty scraper or a big spoon, stir together the cottage cheese, sugar, oil, egg and milk. Add flour and stir just until blended.
- Spoon a little batter into each muffin cup, then sprinkle on a few blueberries. Continue spooning in batter and adding blueberries until cups are about ⅔ of the way full. Alternatively, skip the blueberries and use chocolate chips!
- Bake 18 to 20 minutes (longer if making muffins larger) until golden brown and firm to the touch. Let cool for 10 minutes and remove muffins from the cups. You can serve them warm or let them sit for a while. I think the texture improves somewhat as they sit, in which case you can re-warm or toast.
