These Cornmeal Cottage Cheese Muffins are so delicious and very cute to serve too!
This recipe was inspired by a recipe I made years ago (I have no clue who the original recipe is from though.) I thought, why not bake it in muffin tins? It came out absolutely delicious and the leftovers stayed well in the fridge too. My daughter Tamara took some home and I gave my mom a ‘doggy bag’ too.
This is great and portioned right for breakfast, brunches or even part of a light, dairy supper.
If you like cottage cheese and looking for new things to try, check out my recipe for Cottage Cheese Pie too!
Have you ever baked anything with cottage cheese?
I’d love to hear about it! Please share in the comments below 🙂
Cornmeal Cottage Cheese Muffins
Makes 12-14 muffins
- 1 lb. dry cottage cheese
- 1/3 cup sugar
- 1 tsp. vanilla extract
- 2 eggs, beaten
- 1/3 cup milk
- 1 tsp. fresh lemon peel, grated
- 1/2 cup butter or margarine, melted
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup flour
- 1/2 corn meal
- 2 tsp. baking powder
- 1 egg
Preheat the oven to 325ºF.
Line regular sized muffin tin cups with parchment liners and set aside. Fill the 12 cups and if you have extra filling and batter, prepare the rest to be baked in another muffin pan. Please note, before baking put water in the empty muffin cups so it won’t burn the pan.
Put the cottage cheese in a large bowl and mix with a hand blender. Add the rest of the filling ingredients and mix with the hand beater until smooth. Set aside.
Put the batter ingredients into another bowl and mix well. Divide the batter in half and spoon half into the lined muffin cups. Spoon the filling evenly on top and then cover with the remaining batter.
Bake for 35-40 minutes until a cake tester comes out clean and the tops of the muffins are golden.
Freezes well too!