Another dinner muffin to try. These muffins are filled with flavor and are teamed up with an unexpected ingredient, cottage cheese. Why cottage cheese you ask? Since I had a tub of it in the fridge and because cottage cheese gives these muffins almost a souffle'-like texture, very light and tender; that's why!
These muffins are being paired with a simple field greens salad with red onions, grape tomatoes, sliced carrots, and yellow bell peppers along with a grilled chicken breast. Regular butter is great on these muffins but I sometimes make herb butter (softening butter and adding a variety of herbs, followed by rolling the doctored butter up and putting it in the fridge to harden) to go along with these or any other muffins being made. Just to make a dinner of a salad and muffin a little more fancy. Enjoy!
Ingredients: 2 c flour, 2.5 tsp baking powder, 1 Tbsp dillweed, .5 tsp sea salt, .5 fresh ground pepper, 2 tsp sugar, 1 egg, 1 c cottage cheese (small curd), .5 c milk, .25 c butter (melted), .2 c chopped scallions
Instructions: (1) Preheat oven to 400 and prep a 12-c muffin pan or a 6-c muffin pan with liners or with Pam. (2) In a mixing bowl, whisk flour, baking powder, dill, salt and pepper. (3) In another bowl, whisk sugar, egg, cottage cheese, milk and butter until well blended. Stir in scallions. (4) Add egg mixture to flour mixture and stir until just blended. (5) Evenly divide batter amongst muffin cups and bake for 16 to 20 minutes (for a 12-c pan) or until tops are golden and toothpick comes out clean. Let cool for a few minutes before serving or cool completely on a wire rack.
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