Cottage Cheese Muffins

1 cup / 8 oz / 227g plain cottage cheese (low-fat is fine)

¾ cup / 1 oz / 28g parmesan cheese, freshly grated

¼ cup / 1.25 oz / 35g flour (see headnotes)

1 cup / 3.5 oz / 95g almond meal or almond flour, finely ground

1 teaspoon baking powder

¼ cup / 60 ml water

4 eggs, lightly beaten

½ teaspoon salt

⅓ cup fresh herbs (I like: 1 tablespoon fresh thyme, 1 tablespoon chopped, fresh oregano & ¼ cup chopped chives)

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need eight of them.
Put the cottage cheese into a bowl with all but ¼ cup of the Parmesan cheese, the flour, ground almonds, baking powder, most of the herbs, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups ¾ full (or a bit more). Scatter with the remaining Parmesan and herbs.
Bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m