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!
Cottage Cheese Muffins with Scallions & Cheddar
- Total Time: 35 minutes
- Yield: 6-8 muffins
Description
Adapted from 101 Cookbooks
Ingredients
- 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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
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17 Comments on “Round 2: Low-Carb Cottage Cheese Muffins with Cheddar & Scallions”
These sure turned out beautiful! My hubby is requesting low carbs right now, so I might just give these a shot. Breakfast is the toughest time to come up w/ low carb stuff!
Love your top photo of these. I’ve been making variations of this recipe ever since I first tried them, they’re delicious.
thanks RecipeGirl and Kalyn.
Kalyn, I loved all of your step-by-step photos as well. I am thinking about getting a silicon muffin pan — it would be particularly helpful for these muffins.
ali
These were wonderful. Do you happen to have the nutritional info for them? Thanks for sharing!
Vaun — alas, I do not. A commenter on the spanakopita strudel post said that myfitnesspal.com has a recipe ‘calculator’ that allows you to input the ingredients & number of servings & it will calculate you the calories per serving. Hope that helps!
I wonder if almond flour could be substituted with regular unbleached flour?
I am sure that will work just fine. Just to be clear, you are wondering if you can use regular flour in place of the almond flour? If that is your question, then I say yes!
These are fabulous!!! Thanks for sharing! I got 8 muffins from them and they were so good and moist. Yummy!
Stacy — Wonderful to hear this! I haven’t made these in ages. Might just have to do that this weekend. Thanks!
Will these still turn out perfectly if I use all almond flour?
Vivian — I can’t say for sure since I have never tried, but I have tried using all almond flour in a different muffin recipe, and while the muffins still tasted good, they sunk in the middle and were a little gooier and denser. I think the whole wheat flour provides a bit of texture. Are you looking to make these gluten-free?
I whipped these up in ten minutes. They were outstanding. Thanks!
Yay! So happy to hear this!
Light, fluffy, subtle savory flavor. I added dill! Tastes like a favorite muffin in a long gone favorite coffee shop. Yummy memory
Wonderful to hear this, Sparky!
Realized I had run out of almond flour after gathering all other ingredients, so I went ahead and used AP flour and they turned out beautifully. Was surprised by the quiche texture, but everyone who tried it liked it. Will definitely make again, but will use almond flour, since the point of making these was to make a low carb breakfast treat. Thank you for all the wonderful recipes you share.
Oh, my pleasure! And you are inspiring me to revisit this recipe — it’s been ages, but I have cottage cheese on hand and all of the other ingredients as well. Going to give it a go this weekend!