Cottage Cheese Muffins
3/4 cup cottage cheese
1/2 cup buttermilk
1/4 cup sour cream
1/4 tsp vanilla
2 tablespoons oil
2 large eggs
1 1/4 cup all purpose flour
about 2 tablespoons parmesan cheese finely grated
3 or 4 tablespoons grated cheddar cheese (I used a lightly aged orange cheddar, not something I usually buy though) (Note: might need less as the oil might weigh them down a bit, play with it and the cheese you are using)
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2 tablespoons white sugar
Mix all the wet ingredients in one bowl, mix the dry stuff in another.
Pour the wet mixture into the dry mixture and blend with a spatula until barely moistened through. DON’T OVERMIX!
Pile into 6 jumbo muffin cups and bake at 375F until done. My oven is temperamental so it takes about 25 minutes. Set the timer for 15 minutes and check them, they are done when they are a lovely golden brown on top (probably about 20 minutes).
Turn out of the muffin tin and allow to cool.
