8 Reviews

Great moist, spongy muffins. Love the flavor and how easy they were to put together. These stay in perfect condition for days after having been made. ZWT6

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Debbie R. June 13, 2010

I have been making these muffins for over 30 years. This is a recipe from Elizabeth Alston's lovely book Muffins: Sixty Sweet and Savory Recipes ... From Old Favorites To New (Clarkson Potter, 1985). They are wonderful for brunch with fruit and a salad. These muffins will stick to any baking surface. You'll be very disappointed if you don't use foil liners.

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pattk1220 June 09, 2010

These moist, savory muffins were a great combo with Swedish Scrambled Eggs for a light lunch today! Thanks for posting Michelle. Made for Zwizzle Chicks for ZWT6.

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ElaineAnn June 05, 2010

What great muffins--the cottage cheese, dill, onion, and black pepper (which gives a bit of a kick!) are fantastic together!! I scaled the recipe down to 6 servings; and used whole wheat pastry flour, sodium-free baking powder, and freshly ground black pepper--and all of that worked out fine. Next time I'm going to try replacing the butter with olive oil (as another reviewer did), to see how we like that. And I'm going to allow more time for the muffins to cool completely--as they are much easier to remove from the paper muffin liners when they are cool then when they are warm. These muffins are such wonderful comfort food; I look forward to making them again! Thanks so much for sharing this recipe, Michelle Berteig!!

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So Cal Gal June 13, 2009

These savory muffins were really easy and had a great cheesy flavor and texture. I used half whole wheat flour and half white flour and substituted olive oil for the butter. I also had to add about a quarter cup of milk to make the dough more manageable.

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sszz December 22, 2008

These are very easy to make and went well with our leftover Beef Ragu With Fettucine for a very easy Saturday Lunch. Thanks for a keeper :)

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Jen T August 10, 2007

OH WOW! These are super easy and delicious. They would be great served with chicken, fish, pork and even a bowl of steaming soup. I cut the recipe in half and got 6 wonderful muffins. I did find it necessary to add a touch more milk than was called for. Definitely a keeper. :)

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PaulaG August 07, 2007

Oh I was so excited to see this here- we always get Cottage Cheese and Dill bread at the bakery (when they have it)and it is so good, now I can make it at home- whenever I want! This was great, Thanks again!

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Miss Erin June 27, 2007
Cottage Cheese and Dill Muffins