Description
Quick and delicious cottage cheese English muffins that are easy to make and perfect for breakfast or snacks.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 2 cups all-purpose flour, plus extra for dusting
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil or melted butter, optional
- 2–3 tablespoons cornmeal, for dusting
Instructions
- Prepare the cottage cheese. For a smoother texture, blend the cottage cheese and eggs in a blender or food processor until mostly smooth.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
- Make the dough. Pour the cottage cheese mixture into the dry ingredients. Add the olive oil or melted butter, if using. Stir until a soft dough forms. If it feels very sticky, add flour 1 tablespoon at a time.
- Shape the muffins. Lightly flour your work surface and gently knead the dough just until it comes together. Pat it into a disk about ¾ inch thick. Cut out six rounds using a 3-inch biscuit cutter or the rim of a glass.
- Dust with cornmeal. Lightly coat both sides of each muffin with cornmeal. Let them rest for 5 minutes while you heat the skillet.
- Heat the skillet. Place a heavy skillet or nonstick pan over low heat. Lightly grease it with oil or butter.
- Cook the muffins. Place the dough rounds in the skillet, leaving space between them. Cover and cook for 7–10 minutes per side, turning once, until golden brown and cooked through. Keep the heat low so the outsides don’t brown before the centers cook.
- Check for doneness. The muffins should feel firm and be cooked through in the center. If they brown too quickly, lower the heat and cook a little longer. For thicker muffins, check the center with an instant-read thermometer; aim for about 200–205°F.
- Cool and split. Transfer the muffins to a wire rack and let them cool slightly. Split them with a fork for a more traditional English muffin texture, then toast before serving if desired.
Notes
- Blend the cottage cheese for a more even dough without noticeable curds.
- Don’t add too much flour; a slightly soft dough helps keep the muffins tender.
- Cook low and slow for golden outsides and fully cooked centers.
- Use a fork to split for a more textured surface for butter and jam.
- Toast before serving for a crisp exterior while keeping the inside soft.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg