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Cottage Cheese Muffin

Cottage Cheese Muffins

2 cups all-purpose flour
1 Tablespoon white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon teaspoon salt
1 egg
1 cup milk
1/4 cup unsalted butter, melted
1 teaspoon dried dill or sage
3/4 cup small curd cottage cheese

- Preheat oven to 375 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl stir and toss together the flour, sugar, baking powder, baking soda, and salt. Set aside. In another medium bowl whisk together the egg, milk, melted butter and herb until smooth. Add the cottage cheese and whisk until blended. Add to the combined dry ingredients and stir until just blended.
- Spoon into the prepared muffin tins, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the tins for 3 minutes, then remove.
- Makes about 16 standard muffins

Vegetable oil may be substituted for butter.
1 Tablespoon chopped fresh dill or sage may be substituted for the dried dill or sage.

Cottage Cheese Muffin
Nutrition Information
Cottage Cheese Muffins
Serving Size:
Amount Per Serving
Calories 1728.38
Calories from Fat 854.46
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 636%
Vitamin C 85%
Calcium 173%
Iron 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
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Porter Nancy
2020-10-20   When used as an ingredient, cottage cheese melts and disappears completely, making it a secret ingredient. Cottage cheese gives dishes like pasta a creamy, rich texture and baked goods like cake and muffins a moist, dense texture. It also adds a little more protein and calcium to food.

A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon