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.