Using cottage cheese in muffins might not be people’s first thought. However, cottage cheese makes a great alternative to regular cheese, creating light, fluffy muffins.
I am no stranger to using cottage cheese in unusual ways. I used it to make a healthier cottage cheese strawberry and Greek yoghurt cheesecake a while back and it was amazing in my gluten free mini quiches.
I fell in love with savoury muffins a while back and the red onions takes these to a whole new taste dimension. It makes them look pretty, too. And with no butter, regular cheese, sugar or gluten, you really won’t believe just how good these are.
The ingredients below make 9 really great-sized muffins.
- 90ml milk
- 1 teaspoon flax seed (you could use chia)
- 100g gluten free plain flour I used Doves' Farm
- 50g buckwheat flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon powdered mustard
- pinch cayenne pepper
- 1/2 teaspoon sea salt
- pinch black pepper
- 1 egg
- 1 small red onion (chopped into very small pieces)
- 200g plain cottage cheese (I used light but full-fat would work)
- sea salt and paprika (to sprinkle on top)
Pre-heat the oven to 200°C.
Mix the flax seed with the milk and set to one side for about 5 minutes.
In the meantime, combine the flours, salt, cayenne, baking powder, salt, pepper and mustard in a bowl.
In a separate bowl, beat the egg and combine well with the cottage cheese. Stir in the milk/flax along with the onion. Gently combine the dry and wet ingredients.
Pour into the prepared tins or muffin cases. Combine the paprika and salt and sprinkle over the top. Bake in the middle of the oven for around 25 minutes, until the tops are a lovely golden brown colour. Eat warm, cut in half with butter on as a delicious snack, add to a packed lunch, or take on a picnic as part of a delicious, wholesome lunch. Enjoy!