Simple Way to Dry Curd Cottage Cheese Muffins

Cottage Cheese Loaf

Savory cottage cheese muffins are one of my favourites for an afternoon snack or breakfast.

Recipe Summary Cottage Cheese Loaf

This is a good way to use up the last of your cottage cheese and is good served with salads or fruit luncheon. The flavor enhances from the peel.

Ingredients | Dry Curd Cottage Cheese Muffins

1 cup cottage cheese

1 cup packed brown sugar

3 eggs

1 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup chopped walnuts

½ cup candied mixed fruit peel

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Smooth cottage cheese in a blender or force through strainer. Put into bowl. Beat in sugar. Add eggs one at a time, beating well after each addition. Set aside.

Measure flour, baking powder, soda, salt, walnuts, and mixed peel into a second bowl. Mix together well. Pour into first bowl. Stir to moisten. Scrape into greased 9x5x3 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for about 1 hour. Cool for 10 minutes before turning out to finish cooling on rack. Wrap well. Serve with butter.

Info | Dry Curd Cottage Cheese Muffins

prep: 15 mins cook: 1 hr additional: 10 mins total: 1 hr 25 mins Servings: 12 Yield: 1 -9x5x3 inch loaf

TAG : Cottage Cheese Loaf

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Images of Dry Curd Cottage Cheese Muffins

Dry Curd Cottage Cheese Muffins - Each muffin contains 10 grams of protein, 11 grams of carbohydrates, 3 grams of fiber, 3 grams of sugar, 5 grams of fat, and 138 kcal.