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
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.