Savory mini muffins from cottage cheese and yellow cheese
Mini muffins salty from cottage and yellow cheese, mix in one bowl and bake for fifteen minutes. Soft and airy on the inside, golden on top, and disappear right off the plate.
65 cal
6.5 g
6 g
2 g
1 g
Easy
Prep time
5 min prep
Cook time
20 min
Servings
6 servings
Ingredients
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50 gram 9% grated yellow cheese
100 gram cottage 3%
1 singularity egg (L size)
20 gram white flour
20 gram wholemeal flour
0.25 teaspoon baking powder
for seasoning (or however you like)
0.25 teaspoon dried basil
0.25 teaspoon dry parsley
0.25 teaspoon dry thyme
1 pinch salt
1 pinch monosodium glutamate (Not mandatory)
Method
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Heat the oven to 220°C.
Grate the yellow cheese into a bowl and add the cottage cheese, egg, white flour, wholemeal flour and baking powder.
Add the crushed garlic, basil, parsley, thyme, salt, black pepper and monosodium glutamate, and mix to a sticky and uniform mixture. You can change the spices to any mixture you like.
Divide the mixture into six holes in a silicone mold for mini muffins, or create six mounds on a baking paper-lined baking sheet.
Bake for 15 to 20 minutes, until the muffins are puffy and golden on top.
Remove from the oven, let the muffins set for a few minutes in the pan and tear one while still hot.
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