Herbed Butternut Squash and Cottage Cheese Muffins
Creamy cottage cheese blended with roasted butternut squash puree for a savory muffin great with soups and stews.
What is cottage cheese to you? A diet food? A comfort food? To me, it's the base of the most wonderful potato chip dip. I haven't shared the old family recipe [can you have an old family recipe for chip dip? We do] but one of these days I'll measure the "pinch of this, shake of that" that's involved and share with the rest of the class. The key is great cottage cheese.
While living around the US (and enjoying the terrific Danish and German dairy products while stationed in Germany) I've come to realize that it is possible to find an equivalent to the amazing cottage cheese I grew up with, Nordica (purchased at High's Dairy Stores in the mid atlantic region). I've found one here in Ohio, oddly branded Michigan cottage cheese. I don't care what the name is, it is a small curd and relatively dry cottage cheese that rocks. [I'm not being paid to say that. They don't know me. I buy it--and in mass quantities when I find it marked down--on my own.]
What happens if you only have access to national brands? No worries--you're mixing it up in a muffin after all, not scooping it up with a chip. [Note to self seen by anyone else reading this blog--consider putting up the Olson Family Chip Dip recipe either the Friday before the Super Bowl or in the summer for cookouts.]
This savory muffin is excellent with soup or stew. Often I'll make a big pot of soup which we will eat over multiple meals. To keep it enticing the second or third go round, I'll serve hot muffins alongside. They are easy to throw together and bake while the soup is reheating gently on the stove.
For other recipes using butternut squash, please see my Buttercup/Butternut Squash Recipe Collection or my Winter Squash Recipe Collection, part of my Visual Recipe Index by Ingredient.
realized the batter was too dry, added milk (proper recipe below) |
Herbed Butternut Squash and Cottage Cheese Muffins (makes about 3 dozen mini muffins or 1 dozen regular muffins)
1 egg1 cup cottage cheese
1 cup roasted butternut squash puree
⅓ cup milk
⅓ cup vegetable oil
½ teaspoon thyme
½ teaspoon savory
½ teaspoon seasoned salt
1 cup (4 ounces by weight) whole wheat flour (I used soft white wheat)
1 cup (4 ¼ ounces by weight) unbleached all purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
Preheat the oven to 400 degrees Fahrenheit. Spray a 24 well mini muffin pan or a 12 well standard size muffin pan with oil spray, or line with paper liners. In a large bowl combine egg, cottage cheese, squash puree, milk, oil and seasonings until well-blended. Dump flours, baking soda, and baking powder on top. Stir until just combined (in the photo above it looked too dry to me, so that's when I added the milk. You'll add the milk at the beginning and skip the too dry stage. Scoop (Amazon affiliate link to my mini muffin/cookie scoop) into prepared pan. Bake for 12 minutes (mini muffin size) or 15 minutes (regular size). Let cool 5 minutes in pan, then transfer to a cooling rack. Serve warm.
I love your other Savory Butternut Squash Recipe and I can't see this being any different.
ReplyDeleteAlso I consider myself to be a chip dip sampling expert so I want this old family recipe.
Meghan,
DeleteDamn, I'm retreading recipes already? Nah, I do think these are just different enough to warrant their own spot in the Visual Recipe Index so I'll keep it in.
Wouldn't it be awesome to have a job sampling chip dips? If you could skip all the boring ones and only sample good ones?
I've got one last butternut squash sitting on my counter for this season (probably) and this must may be the recipe I've got to try!
ReplyDeleteMarjory,
DeleteI envy you--I've still got a bunch of squash. However, I've been having a lot of fun with them in pizza and salads, so I'm still happy with the current amount.
Thanks!
I like the idea of this as a healthier muffin with chili, perhaps with a little corn meal as well? Thanks for posting.
ReplyDeleteBarrett,
DeleteThat sounds like a great idea--maybe drop the whole wheat to 3 ounces and sub ¼ cup of cornmeal?
Thanks!
I never thought of making butternut squash muffins! I love butternut squash so I bet these would taste awesome! I am going to bookmark this recipe to make soon!
ReplyDeleteBrandy,
DeleteOverwhelming squash in the Strategic Winter Squash Reserve is the mother of all sorts of inspiration!
Thanks!
I think of cottage cheese as miraculously making many things better. Like guacamole even! That is how I know these muffins will rock!
ReplyDeleteI did not know it was possible to make guacamole better, Laura. But cottage cheese is just awesome--especially if you have a brand you really like. Thanks!
DeleteThese look so delicious even though they're healthy! Hah! That's a pet peeve of mine with some healthy muffins! I am definitely going to try this because I love butternut squash and this is the perfect season for these goodies.
ReplyDeleteLila,
DeleteToo many times I think 'healthy' can be used as a code word for 'tastes like cardboard, but it's supposed to be good for you so we may as well eat it'.
Life is too short to eat food that tastes like cardboard.
Thanks!
I search for those Wohoo stickers at my Ralphs store, too! And I would eat those muffins for breakfast!
ReplyDeleteDorothy,
DeleteDoesn't it make your day when you have a Double Score? You're at the store to get X, and there's a bunch of magical markdown stickers on the X you were gonna get anyway?!
Thanks!