Ingredients
- Full-fat cottage cheese
- Large eggs
- Shredded cheddar cheese
- Finely chopped scallions (spring onions)
- All-purpose flour (or rice flour for a gluten-free option)
- Baking powder
- Fine sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
- In a large bowl, whisk the eggs until smooth.
- Stir in the cottage cheese, shredded cheddar, and chopped scallions. Season with salt and pepper and mix until well combined.
- Sift in the flour and baking powder, then gently whisk until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups.
- Bake for 33 minutes, or until the muffins are set and lightly golden.
- Let them cool in the pan for 15 minutes before serving.
Notes
- Storage & Reheating:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reheat: Microwave for 20-30 seconds or warm in a 300°F (150°C) oven for a few minutes.
- Gluten-Free Option: Swap all-purpose flour for rice flour.
- Keto-Friendly: Use almond flour instead of regular flour.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
