Cottage Cheese Muffin

What you need:

• Muffin Cups
• Muffin Tray

Part 1: Preparation

1. Preheat oven at 170c. Line muffin tray with muffin cups.
2. Measure ingredients accordingly.
3. Roughly chop thyme, oregano, chives.

Ingredients you need:

• 35g All-purpose flour/Gluten free flour
• 95g Almond meal/Almond flour
• 1tsp Baking powder
• 1/2tsp Salt


• 4 Whole Eggs
• 60ml Water
• 227g Cottage Cheese (Low-Fat)


• 28g Parmesan Cheese
• Thyme
• Oregano
• Chive

Part 2: Combine

1. In a mixing bowl, combine all the dry ingredients (all-purpose flour, almond meal, baking powder, and salt). Roughly mix for all the ingredients.
2. In another mixing bowl, combine all the wet ingredients (eggs, water, cottage cheese). Using a whisk, whisk all the wet ingredients until fully incorporated.
3. Pour in wet ingredients into 3 stages into dry mixture and whisk until ingredients are fully combine. (Pouring in stages achieves a smooth prevents clumps in mixutre)
4. Once all ingredients are fully combined, add parmesan cheese and chopped herbs into mixture to enhance its flavour.

Part 3: Baking

1. In the lined muffin tray, fill each muffin cup 2/4. Avoid overfilling the muffin cups to avoid overflowing of mixture during baking.
2. Once filled, sprinkle parmesan cheese and chopped herbs to garnish the muffins.
3. Bake in preheated oven for 30-35 minutes.

Side Note
To check the doneness of the muffins, use a clean stick to poke into the center of the muffins. If there are no muffin mixture sticking onto it, it's ready! If there are muffin mix sticking on the stick, pop it back in the oven for 3-5 minutes and check again!