Chipotle and Cheese Souffle Muffins

Have you made those cottage cheese muffins yet? I may mentioned them to you a few months ago and told you to give them a try but did you? Did you? Hmph. Maybe you did. I'm sorry, I don't know what's come over me. Maybe it's that I made this awesome chipotle and green onion version last week and they're gone now... tragically gone! And I'm back to store bought English muffins for breakfast! My life is SO HARD! *sob*


Okay! Enough melodrama. Here is the story: I had an open can of chipotles in adobo in my fridge, and for the life of me I cannot remember what I originally opened them for. I know they went into scrambled eggs and chili and these muffins once they were open but the first use escapes me.


Wait, I remember! I opened them for the same reason I bought the queso fresco that aaaalso went into these muffins. I made a giant white bean and kale chipotle baked thingy. It was great. Next time I make it I'll add more kale. So apparently this is a 101 cookbooks-centric post. Thanks for all the recipes, Heidi!


That said, I've tweaked the recipe a little bit: since I didn't have any almonds around I just used whole wheat flour for the whole thing. Now please forgive the wacky tone of this post, as it is only Wednesday and I was ready for it to be Friday when it was still only Monday. Look at that sentence! See what I mean? I blame the snow, not these muffins.

Chipotle & Cheese Muffins
adapted from 101 cookbooks

1 cup plain cottage cheese (low-fat is fine)
3/4 cup queso fresco, crumbled
1 1/4 whole wheat cup flour
1 teaspoon baking powder
2-3 chipotle peppers in adobo, chopped
3-4 green onions, chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt

Preheat oven to 400F degrees. Line muffin tin with paper cups or grease lightly OR use a silicone muffin pan, like me (I love it).

Put the cottage cheese into a bowl with the queso fresco, the flour, baking powder, chipotles, green onions, water, and eggs, and season with salt, then mix all together.

Spoon the mixture into the muffin cups 3/4 full and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

My muffin tin has 12 cups so this makes 12 smallish muffins.