Round 2: Low-Carb Cottage Cheese Muffins with Cheddar & Scallions

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
Adapted from 101 Cookbooks
Yield = 6 to 8

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

1. Preheat oven to 400ºF.

2. 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.

3. 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.

11 Comments

  1. 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!

    Reply
  2. Love your top photo of these. I’ve been making variations of this recipe ever since I first tried them, they’re delicious.

    Reply
  3. 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

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  4. 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?

    Reply

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