Cottage Cheese Muffins

Cottage Cheese Muffins Recipe

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.

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


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


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


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


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


woah.. veggies hav a life too?!


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


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


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


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...?


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.


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?


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.


love cheese~

love yummy muffin~


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


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.


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.


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!


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.



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.


Can someone post the nutritional information for these as listed in the original receipe? (Calories, fat, carbs, sugar, etc...)


could egg whites be substituted for the whole egg yolk?


These sound like a delicious alternative to a lunch sandwich as well. I am going to give them a try.

Deborah Dowd


Just wanted to let you know I made your asparagus bread pudding this weekend for 35 retreatants and it was A HIT!!! I told everyone to check out your site. Hope you get some new fans!

Thanks, Monster Library Student

Monster Library Student

Thanks for the muffin recipe. I've been struggling for months trying different muffin combos with varied success. These sound great for a savory option. Thanks Heidi!


This was such an easy recipe, I was a bit worried with the consistency of the batter but I think they turned out beautifully.


mmm i like the sound of this recipe! i love cheese, so will have to give it a go. cheese muffins sounds great.

maninas: food matters


My husband is allergic to almonds. Does anyone have a suggestion for something to replace them in this recipe?



You can use almost any nut as a flour. I've successfully used hazelnuts, pecans, macadamia, pistachio, etc. Try one of those for your husband.


What Melissa said! I would totally go with pistachio, myself, but you can use virtually any nut.


I love Rose Elliott. If it's hard to find here here have you thought about ordering from Canada. I used to work at the cookbook store in Toronto and they always carried Elliott.

Pieds Des Anges (Kyla)

I calculated these on using 2% cottage sheese and white wheat flour.

Not too bad.
Nutrition Facts
9 Servings - 1 muffin
Amount Per Serving
Calories 193.5
Total Fat 11.2 g
Saturated Fat 3.2 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 4.3 g
Cholesterol 117.5 mg
Sodium 505.5 mg
Potassium 173.1 mg
Total Carbohydrate 10.3 g
Dietary Fiber 1.6 g
Sugars 1.6 g
Protein 13.4 g

Vitamin A 6.3 %
Vitamin B-12 4.9 %
Vitamin B-6 2.5 %
Vitamin C 1.2 %
Vitamin D 0.0 %
Vitamin E 14.2 %
Calcium 20.1 %
Copper 8.3 %
Folate 5.1 %
Iron 8.1 %
Magnesium 10.1 %
Manganese 18.6 %
Niacin 6.0 %
Pantothenic Acid 2.1 %
Phosphorus 18.0 %
Riboflavin 12.4 %
Selenium 11.9 %
Thiamin 7.0 %
Zinc 5.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Related to the almond relacement question: My husband is allergic to all tree nuts - does anyone have a suggestion for replacing nut meals/flours in recipes to get a similar taste/texture?


I love Rose Elliot! Her book "Vegetarian Express" was one of the first books I bought when I went all veggie. One of the few benefits of living in the UK is finding her books easily! :)


If you want to look into getting Rose Elliot's books in the U.S. you can check out they have a large selection of them.


I would also be interested in a nut free recipe - Am I correct in thinking that the nut base adds moisture to the recipe so whatever replaced it would need moisture like that or additional something or other? Help? I would love to try them out!

Polish Pottery

Thanks for this recipe! This sounds like a perfect post-weight lifting snack for vegetarian lifters like me.

I think you could also sub in quinoa flour, matzo meal or (maybe) potato starch and make an awesome Passover muffin.

Not Jewish, but I pretend in the kitchen

regarding the amount of almond meal i imagine, being a brit, rose's original recipe was measured by weight leaving no question. I wish the US would get rid of cups and use a more accurate system. By no means getting at you with this comment heidi, but the other comments put the thought in my head. Etirely unrelated You might be chuffed to learn this is the first commert i have ever left on the net using my new iphone!!!


To Sheila, with the nut-allergic husband: I would take an equal amount of cooked drained chickpeas, and then dry them out in a low oven, until they're just dry, but not rock hard, and then wizz them in the food processor. Just a thought--I make no warranty as to its effectiveness. A lesser amount of dry toasted chickpea flour (1/2 - 3/4 cup?) might also do the trick. Just pour the flour in a skillet and stir it continuously on med. heat for a few minutes. Let cool and add to recipe.

As for the eggs: I don't eat them. I use a quarter- to a half-teaspoon psyllium seed husk powder (believe it or not) as a substitute. You could add a tad more cottage cheese to sub for the yolks' richness.


can i make these eggless...what is the alternative recipe sounds interesting but we do not eat eggs


To replace nut flour, try ground flax seed/flax meal. You get added benefits from the omegas in the flax and plenty of fiber.


Looks delicious! I am a big fan of Rose Elliot and have been for a long time. In the UK it's very easy to get hold of her books. Haven't tried this one. Must!


I have been a fan of Rose Elliot for a number of years now. Try her Hazelnut and creamcheese pate loaf from the Complete Vegetarian Cookbook. It is a great little starter when entertaining.



Holy moley! I went home last night and immediately whipped up a batch of these. SOOOO TASTY! Even the tomato-hating boyfriend enjoyed them.


wow, cottage cheese, or Paneer is a favourite for all Indians!! pair tht with sun-dried tomatoes, almonds and parmesan, that's total bliss!!

great recipe pick Heidi!!


an answer to NO NUTS... I just made these for my ten month old. I used half cup flax meal and half cup ground pumpkin seeds. They turned out great.


Recently came across your blog---LOVE the idea of it! We foodie-types have way too many cookbooks that sit on our shelves and need to be USED. I recently ran a used cookbook sale which was a huge success ($ to charity)---people got to donate the cookbooks they don't use, and pick up some gently-used new ones to try out! (Check out my blog for the whole story)
These muffins look yummy---looking forward to giving them a try!

The Secret Ingredient

When I was a teenage vegetarian, my dad got me one of Rose Elliot's books, and to this day, I think it is one of my favorites. Thanks for this reminder to get it out again! These look incredible.


these muffins look absolutely delicous


Thank you for this wonderful gluten-free muffin Heidi! I adore your recipes and your love of whole grains and fresh vegetables and fruits! i love your passion!

I can't wait to try these beautiful muffins!


I made these last night and they are delish! However, I used the paper baking cups and the muffins stick to them depriving me of all that yumminess! Is there a trick to getting them to not stick? I think next time I will just spray my muffin tin with cooking spray and see how it works, but I am thinking that if I made these to bring to work, etc., people might like the idea of the paper cups. I used 1 cup of pre-ground almond powder and I ended up with 12 muffins!?


Do you think these would freeze?


Well I don't even know what to say. These sound ridiculously amazing. I always thought cottage cheese pancakes were delicious and innovative....but cottage cheese muffins, well I'm just in awe.


Just thought I'd drop a comment as part of The Great Mofo Delurk. I've recently gotten semi-addicted to food blogs and yours is one of the ones I'm definitely craving these days. :)


I have been looking all over for some really good glutenfree recipe's to try for my son and this one seems great.


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