Cottage Cheese Muffins

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by Marilyn Dishes

I love these cottage cheese muffins. The recipe is from over 40 years ago! Our family has been making them forever! I think the original recipe was given to my mom by a friend of hers. Sometimes I would play  majong with my mom’s group & this friend of hers would make the cheese muffins to eat at the game. I always looked forward to them & never hesitated to play there.  I think of her fondly whenever I make them.

Full of cottage cheese & not too much sugar, these are delicious. You can see the cottage cheese when you bite into one …it does not taste like cottage cheese exactly so if you do not love cottage cheese, you can still try this! Perhaps put the batter ingredients into the food processor & process until the batter is smooth, bake the same way. You will get the delicious flavour of these muffins without the cheese curds being so evident. NOTE: I have not made them like this but I would imagine it would work!

My sister makes this recipe in a Pyrex baking dish, then she has a cottage cheese kugel without noodles!  Made in muffin tins or in a baking dish, it doesn’t matter, this recipe is satisfying any way!  I always make them in muffin tins. I freeze them & pull them out when we want to eat them! They are good for lunch, brunch, breakfast, snack time, dinner,,,,,,,, just about anytime!

These muffins are best served warm but I have been known to grab one out of the fridge & eat it cold. Just warm them up gently in the microwave if you are not eating them right after you bake them.  Serve them with strawberries, sour cream or yogurt… I serve them with any berry, flavoured or plain yoghurt, greek or regular…they are also good with a drizzle of maple syrup. Wow, when I think about it, they are good any way you can think of eating them!

The recipe is simple & easy to prepare. Takes less than 30 minutes total…prep & cooking time.

Here is the recipe

Cottage Cheese Muffins

3 cups dry cottage cheese

3 tbsp sugar

1/2 cup melted butter

4 eggs, beaten

1 cup flour

2 tsp baking powder

 

Method

Preheat oven to 400f

Grease a 12 cup muffin tin ***I use non-stick spray

  1. Mix all of the ingredients together in a bowl
  2. Divide the cottage cheese muffin batter evenly between the 12 muffin cups
  3. Bake for 20 minutes
  4. Let cool in the muffin tins for about 10 minutes then, using a knife, loosen the muffins from the edge of the muffin tin & remove to a cooling rack
  5. If you want to freeze them, let them cool completely before putting them into the freezer

Enjoy!

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Cooling on a rack

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

6 thoughts on “Cottage Cheese Muffins”

  5. Hi Marilyn. Haven’t made these yet but I have been looking for this recipe forever! My grandma’s best friend from Edmonton used to make these all the time. I would eat them cold they were so good. Any suggestions for finding dry cottage cheese? Haven’t been able to find it in Seattle and don’t want to ship it from Calgary. Thank you again Marilyn! I can’t wait to figure out the cottage cheese issue so I can make these.

    1. You can use wet cottage cheese My sister does if I do I just put the cottage cheese into a strainer and let some of the liquid strain out They will be fine
      Who was your grandmas friend, Email me and we can chat about it! This thread is public!

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