Cottage Cheese and Dill Muffins

"I haven't tried this recipe yet but I hope to soon!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Debbie R. photo by Debbie R.
photo by Debbie R. photo by Debbie R.
Ready In:
30mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Heat oven to 400 degrees F.
  • Line muffin cups with liners.
  • Mix flour, sugar, baking powder, dillweed, salt and pepper in a large bowl.
  • In another bowl, beat egg and mix in cottage cheese, melted butter. milk and onion. Pour over dry ingredients and mix just until blended.
  • Scoop batter into baking cups.
  • Bake 15 to 20 minutes or until springy to the touch in the center. Cool completely.

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Reviews

  1. Never would've thought to make muffins with cottage cheese. These savory muffins were great!!
     
  2. Great moist, spongy muffins. Love the flavor and how easy they were to put together. These stay in perfect condition for days after having been made. ZWT6
     
  3. I have been making these muffins for over 30 years. This is a recipe from Elizabeth Alston's lovely book Muffins: Sixty Sweet and Savory Recipes ... From Old Favorites To New (Clarkson Potter, 1985). They are wonderful for brunch with fruit and a salad. These muffins will stick to any baking surface. You'll be very disappointed if you don't use foil liners.
     
  4. These moist, savory muffins were a great combo with Recipe #428116 for a light lunch today! Thanks for posting Michelle. Made for Zwizzle Chicks for ZWT6.
     
  5. What great muffins--the cottage cheese, dill, onion, and black pepper (which gives a bit of a kick!) are fantastic together!! I scaled the recipe down to 6 servings; and used whole wheat pastry flour, sodium-free baking powder, and freshly ground black pepper--and all of that worked out fine. Next time I'm going to try replacing the butter with olive oil (as another reviewer did), to see how we like that. And I'm going to allow more time for the muffins to cool completely--as they are much easier to remove from the paper muffin liners when they are cool then when they are warm. These muffins are such wonderful comfort food; I look forward to making them again! Thanks so much for sharing this recipe, Michelle Berteig!!
     
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Tweaks

  1. These savory muffins were really easy and had a great cheesy flavor and texture. I used half whole wheat flour and half white flour and substituted olive oil for the butter. I also had to add about a quarter cup of milk to make the dough more manageable.
     

RECIPE SUBMITTED BY

Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...
 
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