3/4 cup (175ml) cottage cheese
5 large eggs, beaten
1/4 cup (60ml) almond milk (or water)
1 cup (120g) almond meal (see Recipe Notes)
1/4 cup (38g) cornmeal
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 cup (105g) roasted red peppers (in oil), diced
1/2 cup (65g) crumbled feta cheese
3 heaping tablespoons finely chopped chives
Preheat the oven to 375°F. Line a muffin pan with 9 paper baking cups.
Whisk the cottage cheese, eggs, and almond milk together in a large bowl. Add the almond meal, cornmeal, baking powder, garlic powder, and salt, and whisk until smooth. Stir in the roasted red peppers, feta, and chives.
Divide the batter between the 9 muffin cups and bake for 30 minutes, or until tops are golden-brown and lightly domed. Enjoy warm or room temperature. Store leftovers covered in the fridge for up to 5 days.
Recipe Notes
- Baking gluten-free: As always, when it's important that your baked goods are gluten-free, double-check all ingredients to make sure they are gluten-free — not just the grains.
- How to make almond meal at home: If you'd rather not buy almond meal, it's easy to make it at home: simply take 1 cup of almonds and process in your food processor until they become a coarse meal. Be careful not to over-process (or you'll have almond butter on your hands).
- Add millet for crunch: For a little added crunch, I love tossing in a handful of raw millet here. It compliments the subtle corn flavor perfectly, is naturally gluten-free, and gives these otherwise rather delicate muffins an additional layer of texture.
- Adaptation Ideas: If you prefer a different cheese or don't care for roasted red peppers, these are easy to adapt. Feel free to use goat cheese or even grated cheddar if you prefer. And I've tried these with sun-dried tomato and they're wonderful.