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Cottage Cheese Muffins

from 101 Cookbooks

Cottage Cheese Muffins Recipe

I’m always on the lookout for cookbooks by Rose Elliot. They aren’t always easy to find, particularly if you are like me, living in the United States. For those of you who haven’t heard of her, Rose is an accomplished UK-based cookbook author who focuses on vegetarian recipes – three million copies of her books in print. I loved the idea behind her golden, puffy, sun-dried tomato muffins which I came across in Vegetarian Supercook. Not only does their cottage cheese and ground almond base make them a smarter way to start the day, the combination of tomatoes, cheese, and basil baking in a hot oven makes your kitchen smell like a pizzeria.

Backing up a bit, one of the great things about Rose’s recipes (generally speaking) is that many of them strike a strong nutritional balance. They tend to combine proteins, complex carbohydates, vegetables and good fats together in interesting (and delicious) ways. This is something that is actually harder to do than it sounds – certainly something I struggle with in my own cooking and recipe creation.

A few of the other recipes from Vegetarian Supercook I’d like to eventually try: Lentil and Olive Pate’ with Grilled Fennel, Wild Mushroom Roulade, Sweet Potato and Wild Rice Patties with Lime Salsa, Crunchy Hazelnut Croquettes with Red Onion Marmalade, and her Spicy Vegan Carrot Cake.

I encourage you to give these muffins a try, but keep a few things in mind. The texture here isn’t attempting to emulate a traditional flour-based muffins. These are much moister, less bready, and more quiche-like. Well, maybe a better way to think of them is like a souffle’s heartier, denser, more portable cousin. Also, I don’t normally bake basil, but this worked out nicely. The muffins can be made gluten-free. If you make the muffins mini-sized they are perfect party fare, and in place of the sun-dried tomatoes you can dream up countless other ways to flavor the cheese and nut base batter.

– chopped olives, lemon zest and chopped herbs
– sauteed, chopped mushrooms and fresh thyme
– chopped chipotles and adobo sauce
– roasted garlic, pesto and toasted pine nuts
– sauteed chopped potatoes and rosemary

Let me know what you think of these, I really enjoyed them hot, as well as room temperature as a quick snack.

Sun-dried Tomato Cottage Cheese Muffin Recipe

You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour – unbleached all-purpose flour will work as well. To grind the almonds I gave them a whirl in my food processor. You are looking for a flour-like consistency – be sure to stop short of turning them into an almond paste.

1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you’ll need nine of them.

Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.

Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Makes 9 muffins.

I omitted the basil, subbed whole wheat flour, added some bacon, flatleaf parsley, and green onions, and used chunks of extra sharp cheddar instead of parmesan because I couldn’t seem to find any Parmesan in the fridge. (I skipped scattering the cheese over the top). It came out to about 15 muffins.

 

Cottage Cheese Pancakes

From allrecipes

I made 6 pancakes (we each ate half, all in one sitting) and we ate them with a bit of agave syrup.

Ingredients

  • 1 cup cottage cheese
  • 1/3 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 eggs, lightly beaten
  • cooking spray

Directions

  1. Combine cottage cheese, flour, oil, and eggs in a large bowl.
  2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

 

Peppermint Marshmallows

From Betty Crocker

Butter for greasing

1/3 cup powdered sugar
2 1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 teaspoon salt
1/2 cup water
1 teaspoon pure peppermint extract
8 to 10 drops red food color
  • Generously grease bottom and sides of 11×7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
  • In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.
  • Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
  • Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
 I added some vanilla, and used scissors instead of a knife to cut them up.
Cabbage Salad
1/2 head of Napa cabbage, sliced thinly
Sesame oil
Soy sauce
Rice vinegar
Sesame seeds
Roasted peanuts
Salt
Sugar
1-2 green onions, chopped
Mix all ingredients together and marinate.
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Written by orata

December 25, 2012 at 12:51 pm