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    You are in: Home / Recipes / Cottage Cheese and Cheddar Muffins Recipe
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    Cottage Cheese and Cheddar Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Kitchen__Princess's Note:

    Muffins with a good amount of cheese! I hope to make these today to use up the cottage cheese in the fridge.

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    Units: US | Metric


    1. 1
      Mix togehter all ingredients except parmesan until just combined.
    2. 2
      Spoon into well greased muffin pans and sprinkle with parmesan.
    3. 3
      Bake at 190 C 12-15 minutes.

    Ratings & Reviews:

    • on February 14, 2010


      These were a pretty good breakfast muffin. I didn't have self-rising flour, but added 1 tsp baking soda and they came out just fine. Next time I'll cut back on the salt as they were a bit salty for my taste. These would be great served with bacon.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2013


      Really yummy. Also very salty. Mine did not rise. When I rechecked the recipe I found an option to nominate metric. When I did I found that your cup is not the same as our Australian one. No wonder they did not rise. Mine were drowning. Will definitely try again very soon.<br/>Five star but needs LESS SALT.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cottage Cheese and Cheddar Muffins

    Serving Size: 1 (692 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 102.5
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 2.7 g
    Cholesterol 30.8 mg
    Sodium 474.3 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 6.4 g

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