OK, round five in the muffin challenge. I actually got a lot closer this time. I tried baking them in a popover pan instead of a muffin time to get the shape that they have at Solly’s. When they came out of the oven I wasn’t happy because they seemed too light and airy. Oddly though, I covered them and didn’t try one until the next day. By that time they had somehow “densed up” a bit and were pretty close to what I am after.
What still seems to be missing though, is the nuggets of cottage cheese that I remember from the first ones I ate. I think that my next batch will use dry cottage cheese instead of the wet kind. I bought a tub and will try it in the next batch.
In the meantime, these are VERY good and were gone quickly. Interestingly though, they really were a bit better the next day. It’s almost like the moisture from the cottage cheese loosened up a bit and migrated around.
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3/4 cottage cheese
1/2 cup buttermilk
2 Tbsp vegetable oil
3 (medium) eggs (I usually use 2 large but the grocery store was out of my usual eggs)
1 cup flour
1 Tbsp parmesan cheese, grated
2 Tbsp grated aged cheddar cheese
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
1/2 tsp lemon juice
1/4 tsp vanilla
pinch of salt
mix dry stuff in one bowl, wet stuff in another, mix together until just moistened through. Pile into 6 greased muffin cups.
Bake at 375 for 20 minutes
(If you are looking for the final recipe, you can find it here –> http://thephilosophicalfish.ca/muffin-mistake/)