Cheddar Chive Cottage Cheese Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
4 eggs
02 -
1/4 cup milk (soy or dairy)
03 -
1 cup cottage cheese (2% lactose-free)
04 -
1 tbsp olive oil
→ Dry Ingredients
05 -
1 1/4 cups almond flour (or oat/whole wheat flour)
06 -
1/4 cup ground flax (or additional almond flour)
07 -
2 tsp baking powder
08 -
1/4 tsp ground turmeric (optional)
09 -
1 tsp salt
10 -
1/4 tsp pepper
→ Add-ins
11 -
1 cup cheddar cheese, divided (2/3 for batter, 1/3 for topping)
12 -
1/4 cup finely chopped chives
# Instructions:
01 -
Preheat oven to 180°C. Spread almond flour on a baking sheet and toast for 7-8 minutes until slightly golden brown. Transfer to a bowl and allow to cool completely.
02 -
Line a 12-cavity muffin tin with silicone liners or grease them thoroughly. Increase oven temperature to 200°C.
03 -
In a large bowl, whisk together eggs, milk, cottage cheese, and olive oil until well combined.
04 -
Whisk in turmeric, salt, pepper, and baking powder until thoroughly incorporated. Stir in chopped chives.
05 -
Add cooled almond flour and ground flax to the mixture. Using a spatula, gently fold until just combined.
06 -
Fold in 2/3 cup of the cheddar cheese, reserving the remaining 1/3 cup for topping.
07 -
Divide batter evenly among prepared muffin cups. Sprinkle the remaining cheddar cheese on top of each muffin.
08 -
Bake for 15-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
# Notes:
01 -
These savory muffins can be stored in an airtight container in the refrigerator for up to 4 days.
02 -
For best texture, allow muffins to cool slightly before removing from pan.