Round 2: Low-Carb Cottage Cheese Muffins with Cheddar & Scallions
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These are fun. Unlike any muffin I’ve ever tasted. Textured like a cross between a souffle and a quiche. Savory. Can be flavored in any way: with ham, bacon, herbs, peppers, spinach, whatever. A nice, portable breakfast especially for those who eat on the run. Recipe can be halved. Batter can be baked in ramekins. If using paper liners, be sure to coat with nonstick spray. Adapted from a low-carb muffin recipe posted on the blog Kalyn’s Kitchen via the blog 101 Cookbooks. So yummy!Print
Adapted from 101 Cookbooks
- 2/3 C. cottage cheese
- ¼ C. grated Parmigiano Reggiano
- ¼ C. whole wheat flour
- 2/3 C. almond flour
- 1 tsp. baking powder
- ¼ tsp. kosher salt
- 4 eggs, beaten
- 3 T. water
- ½ C. sharp cheddar
- 2 T. sliced scallions
- Other ideas: diced ham or bacon; sun-dried tomatoes; herbs: basil, tarragon, chives, thyme, parsley
- Preheat oven to 400ºF.
- In a large mixing bowl, combine cheeses, flours, baking powder, salt, eggs, and water. Mix until well combined, then fold in the cheddar and scallions.
- Line a muffin pan with six to eight liners*. Coat lightly with cooking spray. Divide batter between the muffin cups. Bake muffins 20-25 minutes or until lightly browned on top and set. *Alternatively, line ramekins with muffin cups, place on a sheet pan and bake.