COTTAGE CHEESE AND CHEDDAR MUFFINS
Muffins with a good amount of cheese! I hope to make these today to use up the cottage cheese in the fridge.
Provided by Kitchen__Princess
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Mix togehter all ingredients except parmesan until just combined.
- Spoon into well greased muffin pans and sprinkle with parmesan.
- Bake at 190 C 12-15 minutes.
Nutrition Facts : Calories 102.6, Fat 4.7, SaturatedFat 2.8, Cholesterol 30.9, Sodium 474.3, Carbohydrate 8.4, Fiber 0.3, Sugar 0.2, Protein 6.4
CHEDDAR ENGLISH MUFFINS
These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they're split and toasted. My family really enjoys them at breakfast or brunch. -Marge Goral, Ridgefield, Connecticut
Provided by Taste of Home
Time 40m
Yield about 16 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes., Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.
Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 173mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 5g protein.
COTTAGE CHEESE AND EGG MUFFINS WITH CHEDDAR
Make and share this Cottage Cheese and Egg Muffins With Cheddar recipe from Food.com.
Provided by TLB117
Categories Breakfast
Time 35m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
- Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
- Divide batter between six muffin cups.
- Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.).
- Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.
Nutrition Facts : Calories 148.6, Fat 8.7, SaturatedFat 2.8, Cholesterol 12, Sodium 345.1, Carbohydrate 6.8, Fiber 3, Sugar 0.5, Protein 11.6
CHEDDAR MUFFINS
A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! -Maria Morelli, Kelowna, British Columbia
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 230 calories, Fat 12g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 394mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.
CREAMY COTTAGE CHEESE SCRAMBLED EGGS
A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.
Provided by Kitchen Kitty
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
- Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 1.9 g, Cholesterol 391.5 mg, Fat 17 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 295 mg, Sugar 0.9 g
FAST-AND-FABULOUS EGG AND COTTAGE CHEESE CASSEROLE
This is the easiest and best egg casserole I have tried so far. My sweet mother-in-law shared this recipe with me. I make 3 or 4 at the time and keep them in the freezer to take to gatherings, feed guests, or surprise kids. Green chilies make it pop!
Provided by OLGA HUNT
Categories Breakfast and Brunch Eggs
Time 1h
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a 10x13-inch baking dish with cooking spray.
- Mix eggs, cottage cheese, Monterey Jack cheese, green chiles, butter, flour, bacon, and baking powder together in a large bowl; pour into prepared baking dish.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center of the casserole comes out clean, about 30 minutes more.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 8.7 g, Cholesterol 274.1 mg, Fat 35.8 g, Fiber 0.3 g, Protein 32.8 g, SaturatedFat 19.8 g, Sodium 1129.8 mg, Sugar 1.2 g
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