How to Make Rose Elliot's Cottage Cheese Muffins!

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This cottage cheese muffin recipe was lovingly crafted by Rose Elliot, who has made a variety of cookbooks focusing on vegetarian recipes. These cookbooks are said to be quite difficult to come across, but this recipe seems like it's very much worth trying, although I have little to no cooking experience and am simply sharing it, so maybe I will be the one taste-testing it instead of making it. Rose has implemented some additions that are quite unique in my opinion.

Original Recipe link Additional instructions


Ingredients this recipe calls for:

Serves 9, has a preparation time of 10 minutes and a cooking time of 20 minutes. Recipe can be adjusted according to the amount you wish to serve.
  • Plain cottage cheese
    225 grams
  • Parmesan-style cheese, freshly grated
    65 grams
  • Soya flour
    50 grams
  • Ground almonds
    100 grams
  • Baking powder
    1 teaspoon (Approx. 6 grams)
  • Sun-blush (Semi-dry) tomatoes
    8 pieces, finely chopped
  • Chopped basil
    4 tablespoons (Approx. 60 grams)
  • Water
    4 tablespoons (Approx. 60 mililiters)
  • Eggs
    4 eggs
  • Salt and pepper
    According to taste

Step-by-step instructions:


  • Line your muffin tin with medium-sized muffin cakes (like cup-cake cases).
  • Set aside 15 grams of the cheese.
  • Mix all the remaining ingredients together and season with salt and pepper.
  • Spoon the mixture into the muffin cases.
  • Scatter the remaining cheese.
  • Bake in a preheated oven, 200°C (Or 400°F) for 20 minutes, or until set, risen and golden brown.
  • Serve as soon as possible – they're lovely eaten warm.

    • Additional recommendations:


  • Chopped olives, lemon zest and chopped herbs.
  • Roasted, chopped mushrooms and fresh thyme.
  • Chopped chipotles and adobo sauce.
  • Roasted garlic, pesto and toasted pine nuts
  • Sautéed chopped potatoes and rosemary
  • No nuts version: Use half a cup (Approx 125 grams) of flax meal and half a cup of ground pumpkin seeds.


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