1 c. all purpose flour
1 c. whole wheat flour
1 c. yellow corn meal
4 1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. sugar
2 eggs
1 c. sm. curd cottage cheese
1 c. buttermilk
1/3 c. salad oil

May substitute a combination of milk and plain yogurt for buttermilk.

In large bowl, combine flours, corn meal, baking powder, salt, and sugar; mix well. In small bowl, beat eggs lightly; mix in cottage cheese, buttermilk, and oil. Make a well in center of flour mixture and add liquid ingredients all at once. Stir with fork just enough to blend ingredients.

Spoon into well greased 2-3 inch muffin cups, filling about 2/3 full. Bake about 20 minutes, until golden brown, in 400 degree oven. 2 dozen.