Nov 4

Nov 4 Cottage Cheese Muffins - a protein packed snack

Hello from the StressLess Test Kitchen!

You know when you watch a video on Facebook, and then the algorithm decides you need to see all the versions of that video? Well, that’s what happened to me with the new viral cottage cheese flatbread recipe. Have you seen it? Just cottage cheese and egg baked as flatbread. Simple, right?

Why though?

I try to eat higher protein and fewer carbs, so I decided to try it. Three times.

I filmed every step of all three attempts. There were 28 really boring minutes of video. So I cut and cut, and made a video you hopefully will not have to nap through.

I made the first two batches at home and the third in the Rockwood Mini Lite for Friendsgiving.

I said I try to stay low-carb but honestly I love bread, and sugar; so that’s not easy to do.

Muffins instead of flatbread

I made each batch in muffin cups. The recipes I was seeing online were for flatbread and I’ll try that eventually, but I wanted to try muffins.

Sweet

My first attempt was cinnamon muffins. I love cinnamon and thought perhaps I could find something that would ease my craving for bread and sweets.

I used 1/2 cup of cottage cheese and one egg to the first recipe. I added cinnamon (a lot of cinnamon), vanilla, and monkfruit sweetener along with a scoop of fiber. Before the oven was hot I decided to add a pat of butter and a sprinkle of sweetener. I thought maybe the sweetener would crystalize but it pretty much just melted in.

That first attempt had a pretty eggy texture, as I suspected it would. And they puffed up in the oven then shrunk right away, like any good soufflé. I mean, it’s egg and dairy. Isn’t that a soufflé?

But these were sweet and tasty! And the texture was better after they cooled.

Blending the cottage cheese and egg to make muffins

These muffins are a decent bread substitute

They look like bread!

They soak up egg yolk

Savory

Next I made garlic muffins, a half batch in the house and then a full batch in the RV. Instead of sugar, cinnamon and vanilla I added garlic, and the third time I added shredded cheddar. I also added almond flour, baking powder, and fiber to try to make them more bread-like.

When they first come out of the oven they are a little bit eggy, but when they cool they are a pretty decent texture. I even tested to see if it would soak up egg yolk and it did! So I think it was pretty successful.

You fed those to your friends?

I made the third batch in the RV, for a Friendsgiving potluck.

Now, before you scold me for making my friends eat these, I will tell you that this group of friends is very okay with high-protein, low-carb offerings. So when I offered to try these out, they all approved of my plan!

I really think, though, that I could sneak these into any potluck and not be chased out of town by pitchfork-wielding townspeople.

RV Baking tips

In the microwave convection oven, the house batches took about 20 minutes at 350. When I made a full batch in the RV oven, they took about 45 minutes. When you bake in an RV oven you need to pay a bit more attention and be patient!