Made Hungarian cottage cheese the other day, yum. Coincidentally, there is a baking contest I’d like to enter on instructables.com, sooooo….naturally, I made these muffins hahhaah It only make sense 😛
These muffins stay soft in room temperature for at least 2 days! They aren’t overly sweet even though using somewhat overly ripe bananas 🙂
Topping
1/2 c quick cooking oatmeal
3 heaping tbsp brown sugar or palm sugar or coconut palm sugar
Muffins
200 g Hungarian cottage cheese (this is not the same as American cottage cheese, it is more to farmer’s cheese)
1/2 c sugar
1/2 c oil
1 egg
3-4 ripe bananas
2 c flour mixed with 1 tsp baking soda and a dash of salt
Method
Beat sugar, oil, egg until combined on low speed. Beat in ripe bananas until mashed nicely on medium speed
Beat in farmer’s cheese until smooth
Stir in flour mixture a little at a time, on low speed
Spoon batter into lined muffin pan (with cupcake papers) and sprinkle with topping
Bake for 25-30 mins
Cool on rack and enjoy 🙂
Banana Cottage Cheese Muffins
Ingredients
Topping
- 1/2 c quick cooking oatmeal
- 3 heaping tbsp brown sugar or palm sugar or coconut palm sugar
Muffins
- 200 g Hungarian cottage cheese this is not the same as American cottage cheese, it is more to farmer’s cheese
- 1/2 c sugar
- 1/2 c oil
- 1 egg
- 3-4 ripe bananas
- 2 c flour mixed with 1 tsp baking soda and a dash of salt
Instructions
- Beat sugar, oil, egg until combined on low speed. Beat in ripe bananas until mashed nicely on medium speed
- Beat in farmer’s cheese until smooth
- Stir in flour mixture a little at a time, on low speed
- Spoon batter into lined muffin pan (with cupcake papers) and sprinkle with topping
- Bake for 25-30 mins
- Cool on rack and enjoy 🙂
