Cottage Cheese Muffins

By Birgitta

Ingredients

• 350 g cottage cheese
• 2 eggs, lightly whisked
• 125 g butter, melted
• 3 Tbsp sour cream
• 50 g cheese, grated
• a handful of chopped fresh parsley
• 100 g plain/all-purpose flour
• 2 tsp baking powder
• pinch of salt

Details

Servings 12

Preparation

Step 1

Mix cottage cheese, grated cheese, eggs, melted butter, sour cream and chopped parsley.
Mix flour, baking powder and salt in a small bowl, stir into the cheese and egg mixture.
Spoon the mixture into prepared muffin tins* and bake in the middle of 200 C oven for about 25 minutres, until the muffins have puffed up and golden.
Cool a little and serve. The muffins are even better on the following day, so they'd make an ideal picnic item (or breakfast item, of course).

* I suggest using silicone muffin pan (12 hole capacity) to make these cottage cheese muffins (I've also began using silicone muffin pan for making Molly's beautiful Bouchons au Thon, as these slip out of a pan very easily). Alternatively, use paper muffin cups, or butter your regular metal muffin tin thoroughly.