Serving suggestion. Nutrition is approximate.
Equipment
- 12-well muffin tin, at least 120 ml / 4 US fl oz per well
- nonstick liners
- blender
- bowl
- spatula
- rack
- thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Replace Parmesan with the same weight of a similar finely grated hard cheese; saltiness and macros vary.
Make it work
- Squeeze wet fillings thoroughly. Extra moisture makes dense, gummy muffins; overmixing toughens the flour.
Prep 20 min · Cook 30 min · Waiting 5 min
Serves 4 (12 muffins; 3 per serving) | Prep 20 min | Cook 30 min | Rest 5 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 400 g / 14.1 oz Cottage cheese, 2% fat
- 4 large (200 g without shells) Large eggs
- 120 g / 4.2 oz (about 1 cups) Whole-wheat flour
- 80 g / about 2.6 US fl oz Milk, 2% fat
- 8 g / about 2 tsp Baking powder
- 10 g / about 2 1/4 tsp Olive oil
- 100 g / 3.5 oz Spinach, cooked and squeezed dry
- 40 g / 1.4 oz Parmesan, finely grated
- 2 g / about 3/8 tsp Fine salt
- 0.5 g / about 1/4 tsp Black pepper
Step-by-step method
- Prepare the pan and filling
Heat the oven to 180°C / 350°F conventional or 160°C / 320°F fan. Line 12 muffin wells (at least 120 ml / 4 US fl oz each) with nonstick baking liners. Weigh 100 g / 3.5 oz cooked spinach after squeezing it very dry, then chop finely. - Blend the wet ingredients
Blend the cottage cheese, four eggs, milk and all the oil until mostly smooth. Scrape down the sides so no large curds remain. - Combine the dry ingredients
Whisk the whole-wheat flour, baking powder, salt and pepper in a large bowl. Break up any baking powder lumps. - Fold the batter
Fold the wet mixture into the flour just until moistened. Fold in all the spinach and Parmesan. Do not beat the batter; a few small lumps are fine. - Divide and bake
Divide the batter evenly among 12 wells, no more than three-quarters full. Bake for 24-30 minutes, until golden, set in the center and free from wet batter. Check the egg-based center reaches 71°C / 160°F. - Rest and portion
Rest in the tin for 5 minutes, then lift onto a rack. The batch makes four servings of three muffins. Cool leftovers promptly and refrigerate once no longer steaming.
Cook’s notes
Squeeze wet fillings thoroughly. Extra moisture makes dense, gummy muffins; overmixing toughens the flour.
Storage & reheating
- Cool promptly, then cover and refrigerate at 4°C / 40°F or below for up to 3 days. Reheat only the amount needed to 74°C / 165°F; oat loaves can also be served cold.
Allergens
Contains: milk, eggs, wheat. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 333 kcal · Protein 26 g · Carbohydrates 29 g · Fat 13 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
