Muffins are traditionally known as a sweet treat. These muffins have a “twist” in them. Although they ARE muffins, they are made from cheese and vegetables and are perfect to serve as dinner with a nice salad on the side, a great lunch at work and a fabulous lunch bag “item” in the kids’ lunch box.
I admit – In my house they are the perfect to another boring vegetable pie and present a gimmick during dinner or lunch. I love these muffins and so do the kids!

The ingredients can be found in every household so no special grocery shopping needed here.
The following recipe is for 12 muffins.

Ingredients:
100 gr cottage cheese
200 gr sour cream
2 cups self rising flour OR regular white flour with 2 tsp baking powder
1/4 tsp baking soda
70 gr melted butter
2 eggs

For the mushrooms:
8 big sliced mushrooms
1/2 chopped onion
2 tbsp vegetable oil
1/4 tsp nutmeg
Salt and Pepper

Preparation is SUPER easy:
Preheat oven to 180C (350F).
Make sure you prepare a muffin pan in advance and spray oil on it so the muffins won’t stick to it.
1.Heat the 2 tbs oil in a frying pan (Medium heat) and place the chopped onion on it. Fry while stirring ocasionally until golden.
2. Add the sliced mushrooms and the nutmeg to the fried onion and stir. Stir-Fry until mushrooms are softer.
3. Mix the cottage cheese, sour cream, flour, baking soda, melted butter, eggs and fried mushrooms mix all together until all ingredients are incorporated.
You can do this manually or in a mixer on slow-medium speed.
4. Add salt and pepper according to your taste as needed and blend into the mixture.

5. Divide muffin mixture into the muffin cups in the muffin pan and place in pre-heated oven.

The muffins are ready after about 20-25 minutes or when you see they are golden brown.
You can serve them to guests, have them for dinner with a side salad and even freeze them and re-heat before serving.
There muffins are just FANTASTIC.

Enjoy!