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| COTTAGE CHEESE MUFFINS | |
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1 1/2 c. sifted unbleached flour 1/4 c. sugar 4 tsp. baking powder 1/2 tsp. baking soda 1 c. cornmeal 1/2 c. whole wheat flour 2 eggs 1 c. low fat cottage cheese 1 c. buttermilk or 1 c. milk soured with 1 tbsp. vinegar 1/3 c. vegetable oil Sift together all purpose flour, sugar, baking powder and soda. Stir in cornmeal and whole wheat flour. In a small bowl, beat eggs; stir in cottage cheese, buttermilk and oil. Mix dry and wet ingredients together, just until dry ingredients are moistened. Bake at 400 degrees until brown. Approximately 20-25 minutes. | |
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recipe reviews #186818
Angela Welbourne (Alberta) says:
Made these today and found them just OK. They do not lend themselves to the paper liners for the muffins tins. They stick quite a lot. Leave a lot of the muffin on the paper. They are somewhat dry. Baked them the given time. Perhaps I should have put more mix in each muffin. They taste good and I did add a teaspoon of vanilla at the end. Just not quite what I was looking for. Wanted to use up some cottage cheese I had leftover from lasagna I made.
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