Cottage Cheese Muffins Recipe

Golden, puffy, sun-dried tomato, and cottage cheese muffins. High in protein, low in carbs, they are a great, satisfying way to start the day.

Cottage Cheese Muffins

I'm always on the lookout for cookbooks by Rose Elliot. They aren't always easy to find, particularly if you are like me, living in the United States. For those of you who haven't heard of her, Rose is an accomplished UK-based cookbook author who focuses on vegetarian recipes - three million copies of her books in print. I loved the idea behind her golden, puffy, sun-dried tomato muffins which I came across in Vegetarian Supercook. Not only does their cottage cheese and ground almond base make them a smarter way to start the day, the combination of tomatoes, cheese, and basil baking in a hot oven makes your kitchen smell like a pizzeria.

Backing up a bit, one of the great things about Rose's recipes (generally speaking) is that many of them strike a strong nutritional balance. They tend to combine proteins, complex carbohydates, vegetables and good fats together in interesting (and delicious) ways. This is something that is actually harder to do than it sounds - certainly something I struggle with in my own cooking and recipe creation.

A few of the other recipes from Vegetarian Supercook I'd like to eventually try: Lentil and Olive Pate' with Grilled Fennel, Wild Mushroom Roulade, Sweet Potato and Wild Rice Patties with Lime Salsa, Crunchy Hazelnut Croquettes with Red Onion Marmalade, and her Spicy Vegan Carrot Cake.

cottage cheese muffin recipe

I encourage you to give these muffins a try, but keep a few things in mind. The texture here isn't attempting to emulate a traditional flour-based muffins. These are much moister, less bready, and more quiche-like. Well, maybe a better way to think of them is like a souffle's heartier, denser, more portable cousin. Also, I don't normally bake basil, but this worked out nicely. The muffins can be made gluten-free. If you make the muffins mini-sized they are perfect party fare, and in place of the sun-dried tomatoes you can dream up countless other ways to flavor the cheese and nut base batter.

- chopped olives, lemon zest and chopped herbs
- sauteed, chopped mushrooms and fresh thyme
- chopped chipotles and adobo sauce
- roasted garlic, pesto and toasted pine nuts
- sauteed chopped potatoes and rosemary

Let me know what you think of these, I really enjoyed them hot, as well as room temperature as a quick snack.

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Sun-dried Tomato Cottage Cheese Muffin Recipe

You can use the flour of your choice in this recipe. The original recipe calls for soy flour (great for people looking for a gluten-free option), I use white whole wheat flour - unbleached all-purpose flour will work as well. To grind the almonds I gave them a whirl in my food processor. You are looking for a flour-like consistency - be sure to stop short of turning them into an almond paste.

1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt

Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.

Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.

Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Makes 9 muffins.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I made these for lunch today and I turned out lovely! I was a bit worried initially because the batter seemed almost too wet. Interesting texture, very much as you described. I used pre-ground almonds and soy flour. Yum yum.


Hi all, The headnotes read that I ground the almonds from whole almonds in my food processor. They are quite moist, I stored leftovers in the refrigerator. -h


As for grinding the almonds, why not do aspastry chefs do? Since all the ingredients are going to be mixed together, add the flour to the whole almonds in the food processor, and grind them together. I make nut flours on a regular basis, and the odd bit of flour absorbs the nut oils and keeps them from becoming a paste!


how about putting in some orange zest and orange juice? what about vanilla extract or lemon extract? just a different way to go with flavor.


how about putting in some orange zest and orange juice? what about vanilla extract to lemon extract? just a different way to go with flavor.


A beautiful recipe! I like your suggestion of roasted garlic, pesto and toasted pine nuts... So I will be trying it out.


love cheese~ love yummy muffin~


I'm also interested in what happens when you grind 1 cup of almonds into almond powder. If someone is trying this, please do share the result.


Heidi, any ideas on storage for these muffins? They look great, but I doubt I'll be able to polish off 9 within a few days. Airtight container? Individually wrapped and frozen?


If there are any Rose Elliot titles you are looking out for, let me know. I'm always looking for cookbooks in old bookshops. I read Super Natural Cooking and would like to point you to the oils from Bio Planete - They do a good organic peanut oil.


What's the answer on the almond meal question? I have some too (from Trader Joes) and want to use it. 1:1 seems like it might be too much...?


Huh, 1:1 sounds like quite a bit more almond meal. I'll try grinding a cup of almonds and see what happens.


I want to try making them in a mini muffin pan and serve as appetizers...sounds yummy and can't wait to smell


I absolutely love Rose Elliot's books. Thanks for making me aware of her new one!


woah.. veggies hav a life too?!


I'd say, go for a 1:1 trade. 1 cup. -h


I have the same question about using almond meal -- these look great and I can't wait to try them!


Sorry about that - I just read the comment above! DOH! :-)


I have a bag of ground almonds. How much should I use? These look yummy!


I have almond meal in the freezer, so I'm wondering how much you'd use to replace the 1 cup of ground almonds. Thanks.


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