Cottage Cheese and Cheddar Muffins

"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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Ready In:
25mins
Ingredients:
7
Yields:
12 muffins
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ingredients

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directions

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

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Reviews

  1. Sing4mysupper
    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.
     
  2. Bwilliams70
    This did not turn out well. Very wet inside and salty even though I cut the amount of salt in recipe in half. 3/4 cup water seemed a lot with 1 cup of flour. Do not plan to try this again. Check out other comments before you try this recipe.
     
  3. Rob18
    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.
     
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RECIPE SUBMITTED BY

I'm an American, living between London and New Zealand. I love to cook and try new recipes and have tried many new things since living in the UK and New Zealand. When I bake, I like to start from scratch and don't use cake mixes, fake foods like Cool Whip or premade frostings. I am really happy cooking and get a huge sense of satisfaction when people enjoy dishes and treats that I make. I would love to open my own business in the food industry some day, but still working on that idea!
 
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