Mushroom Thyme Muffins

Muffins have kind of a bad reputation, usually the size of a softball and laden with added sugar. But these just might be the most elegant and nutritious muffins that I have ever made. I adapted the Cottage Cheese Muffins on 101 Cookbooks to include mushrooms and thyme, as suggested.

I over baked them slightly, although there’s nothing wrong with a muffin that’s (very) golden brown. The texture is somewhere between a traditional flour based muffin and a mini quiche. But the taste is incredible, even though I used canned mushrooms and dried thyme. I imagine they would be even more wonderful with fresh vegetables and herbs! Go ahead and try these, or come up with your own variation. They would be a great at a holiday brunch.

1 (4 oz.) can mushrooms, drained
1 tsp. olive oil
1 c. cottage cheese
1 c. almonds, ground in food processor
1/4 c. whole wheat flour
3/4 c. Parmesan cheese, divided
1 t baking powder
1 t thyme
4 eggs
1/4 c. water
Salt & Pepper

Saute mushrooms in olive oil for 5 minutes, and then set aside to cool briefly.

Mix cottage cheese, ground almonds, flour, 1/2 c. Parmesan, baking powder, thyme, eggs, water, and mushrooms. Season with salt and pepper.

Coat a (12) muffin tin with cooking spray, and fill evenly with batter. Sprinkle with remaining 1/4 c. of Parmesan. Bake at 400F for 25-35 minutes.

4 thoughts on “Mushroom Thyme Muffins

  1. Hey Kerry, me again! The muffins were a hit; although there was some grumbling about the healthiness. I served them w/ your zucchini boats and a side of red sauce. They were super moist (cottage cheese?), somewhat crunchy (almonds), and very filling. Quick question though…how was I supposed to get the thyme off of the sprigs? Is there a secret?


  2. @Lee – Thyme can be a hassle. If you freeze it in a Ziploc, and then use a rolling pin, the leaves will fall off easily. But then it's not technically a fresh herb anymore?@Kelly P – A cup of almonds actually doesn't look like much when ground into flour.


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