Feeding the throngs during the holidays. Overnight guests and long-lost relatives, all gathered in the kitchen for breakfast. How about an easy fast way to feed the hungry – fast? Cue Cottage Cheese Muffins.
From my files at the Dragonfly inn, this is perhaps one of my most surprising recipes. High in proteins, a few simple convenient ingredients mix gently and pop them in the oven for 20 minutes and… ta da… BREAKFAST.
Serve warm with strawberries and sour cream or with pair them with a sweet strawberry rhubarb jam… and get that gang out of the house for some holiday fun!
Just a few simple ingredients…
Muffins like a light hand. It’s like Grandma used to say:
“If you beat your muffins, they’ll just be tough!”
Gosh, somehow that sounded so different when Grandma said it…
From my files at the Dragonfly Inn, Cottage Cheese Muffins are perhaps one of my most surprising recipes. Light in texture, but big on flavour, it was also one of my most requested recipes!
Ingredients
Scale
1 (500ml) container cottage cheese 3 tablespoons sugar 2 eggs ½ cup butter, melted ½ teaspoon salt 2 cups flour 2 tablespoons baking powder
Instructions
Preheat oven to 400° F (200°C). Prep 12- cup muffin tin, greased or lined with paper
In a large bowl combine cottage cheese, sugar, eggs and butter; stir lightly. Add salt, flour and baking powder. Mix until just blended.
Spoon batter into prepared muffin tin, dividing equally. Bake in pre-heated 400° oven for about 20 minutes.
Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.
yummmmmm….can’t wait to try this one out!
As I recall… among your favorites!