Sunday, December 02, 2007

Cottage Cheese Muffins

Great minds really think alike.

You see, four weeks ago I made these lovely cottage cheese muffins for breakfast. Ideally, of course, I would have wanted to blog about these muffins earlier, but then I was in Budapest, spent a day on the seaside, took part in the Daring Bakers and WTISIM blog events, plus I've been spending time trying to learn how to cook from the real masters. Somehow the whole of November came and passed without blogging about these muffins..

Although I do follow Heidi's blog, it was only after making my cottage cheese muffins that I came across the recipe for Sun-dried Tomato Cottage Cheese Muffins over at Heidi's blog. Last night I decided that today is the day for my cottage cheese muffin post. Imagine my delight then when I spotted Kalyn's version of Heidi's muffins first thing this morning: Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar. You see what I'm telling about great minds thinking alike??

My version is simpler - just cottage cheese and herbs. If you fancy a more substantial version with ham or sun-dried tomatoes, check out Kalyn's and Heidi's posts, respectively.

The recipe is adapted from "Kohupiima- ja kodujuusturaamat" (100 Rooga). I've added fresh herbs that make the muffins so much more interesting, and also adjusted the quantities to fit the size of most commonly available cottage cheese tubs.

Cottage Cheese Muffins
(Kodujuustumuffinid)
Makes 12 muffins



350 g cottage cheese
2 eggs, lightly whisked
125 g butter, melted
3 Tbsp sour cream
50 g cheese, grated
a handful of chopped fresh parsley
100 g plain/all-purpose flour
2 tsp baking powder
pinch of salt

Mix cottage cheese, grated cheese, eggs, melted butter, sour cream and chopped parsley.
Mix flour, baking powder and salt in a small bowl, stir into the cheese and egg mixture.
Spoon the mixture into prepared muffin tins* and bake in the middle of 200 C oven for about 25 minutres, until the muffins have puffed up and golden.
Cool a little and serve. The muffins are even better on the following day, so they'd make an ideal picnic item (or breakfast item, of course).

* I suggest using silicone muffin pan (12 hole capacity) to make these cottage cheese muffins (I've also began using silicone muffin pan for making Molly's beautiful Bouchons au Thon, as these slip out of a pan very easily). Alternatively, use paper muffin cups, or butter your regular metal muffin tin thoroughly.

25 comments:

Nora B. said...

Hi Pille,
Sounds like you have been very busy. I also saw Heidi's cottage cheese muffins. And now I see you delicious looking ones... it's all very tempting...

ksklein said...

how do you actually eat them? with butter? or just plain?

Lydia said...

These would be perfect for me -- cheese, and herbs (fresh from the garden, in season), and eggs -- and I can make them ahead of time so I don't have to actually cook breakfast!

Kalyn said...

Oh yummy! Your version also sounds delicious. I'm really loving these muffins for breakfast these days. I'm just about to make a batch right now!

MyKitchenInHalfCups said...

Too funny, I just came from Kalyn's and saw these. I told her they'll be on my breakfast table on Tuesday!

Dagmar - A Cat in the Kitchen said...

They look beautiful! I'm sure they are delicious!

Bea said...

You seem to have a busy agenda! Lovely recipe! If only you could see the list of recipes I have not yet blogged about, for lack of time!

Laurie Constantino said...

Your muffins are lovely, but your life sounds amazingly full. I'll bet you're having the time of your life (or at least I would be). Who are the real masters you've been learning from??

lobstersquad said...

great stuff. cheese and herbs, I can´t anything they don´t go with.

Patricia Scarpin said...

I love your version, Pille - cheese and herbs are wonderful together, I don't need anything else, tks! :)

Cakespy said...

Well...I love cottage cheese (really!)...and I love muffins...it sounds like a love match!

What a great recipe. Sounds perfect for a brunch...or of course just about anytime. :-)

katiez said...

These sound delicious. I can even get cottage cheese here - about every 4th time I look for it (it's an international food)
And with the fresh herbs...perfect with a nice bowl of hot soup!

Annemarie said...

these sound really, really comforting and perfect for a slightly indulgent Saturday morning. I love the look of the name of these muffins in Estonian. :)

Paz said...

Oh, yes! Great minds do think alike. ;-) Delicious-looking!

Paz

K & S said...

sounds great!

Kevin Kossowan said...

I'd try this - but all my cottage cheese has been consumed in mashed potatoes lately. :)

Kevin Kossowan said...

I'd try this - but all my cottage cheese has been consumed in mashed potatoes lately. :)

Farmgirl Susan said...

Hi Pille,
Okay, now that I've had this page open for a week (!) I think it's time to finally try making some of these little yummies. I, too, had seen Heidi's and Kalyn's versions, but yours is the one that's nudging me into the kitchen. Love the idea of the herbs. ;)

P.S. Congratulations on your Food Blog Award nomination!

Pille said...

Nora B – cottage cheese muffins are tempting, for sure. I need to try Heidi’s and Kalyn’s version soon to see how they compare :)

Ksklein – well, we ate them just plain. No need for butter. Alternatively, you can serve these with a few salad leaves and eat with a fork and a knife.

Lydia – you’re spot on!

Kalyn – I should make another batch, too!

Tanna – well, I thought it was funny, too! I had been postponing posting these for a few weeks, and when I finally decided to post them, Kalyn was cooking the same thing (well, more or less) across the world!!

Dagmar – they were yummy indeed!

Bea – I’d love to see that list :) If the dishes are even 1/10 as nice as the ones on your blog, then it’d be a crime not to share them!!

Laurie – I’ve been externing (interning?) in the top gourmet restaurant in Tallinn. 80 hours in total – it’s been truly wonderful. It’s a small restaurant, so I can really see all the chefs in action – and help, where needed.

Lobstersquad – exactly. Always a winning combination.

Patricia – thank you!

Cakespy – brunch, picnic, breakfast, afternoon snack – you name it!

Katie – I know. Sour cream, an absolute basic in Estonia, was pretty much an international curiosity food in Scotland. When I moved there in 1998, it was only sold in small tubs for loads of money. Here you just grab a 250 g or 500 g bag along whenever you’re shopping!

Annemarie – thank you! But can you pronounce ‘kodujuustumuffinid’?

Kevin – cottage cheese with mashed potatoes sounds also delicious, so I don’t mind at all if you won’t have a chance to try these muffins any time soon :)

Susan – thank you, and congrats on your Food Blog Award nomination :)

Paz, K&S – thank you!

Signe said...

Could you please tell us how much sour cream you use?

Anonymous said...

I just found your blog thanks to Kalyn. My question is.....can anyone translate measurements into measurements (cups, tablespoons etc.)? I'd sure appreciate it. I hope someone still might see this request. Thank you.

Pille said...

Anon. - I guess it'd be easiest to get a metric scale - that'd be really helpful.

- 350 g cottage cheese - just check the packages - even American packages have weight measurements on them (use 12 oz in this recipe)
- a stick of butter is 110 grams, so use a stick + a tablespoon
- 50 g of grated cheese is just under half a cup
- use 3/4 cup of flour

Anonymous said...

Pille - Thank you for your help. I do agree that I should buy the metric scale, but.............
probably wont. Can't wait to try these.

Donna | The Healthy Eating Site said...

I just made something very similar, the recipe is posted on my blog. Yours sound divine too with the cottage cheese! I love cottage cheese, but I don't cook nearly enough with it. I will definitely have to try these! Thank you!

Shiva said...

Hi dear
I made these cottage cheese muffins and They were OK...
Just wanted to say thanx for the recipe