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THE KITCHN: Savory Muffins with Prosciutto and Chives

By Faith Durand on

TheKitchn.com

I grew up in a sprawling, voracious family that loved cereal so much we didn't wait until breakfast to indulge. When my mom came home from the store with a load of "healthy" cereals and one special box of Golden Grahams, we all knew to pour a bowl immediately; it wouldn't last until breakfast. My dad munched Cap'n Crunch as a late-night snack, and we anticipated our grandmother's visits partly because that was the only time we'd get Honey Nut Cheerios. Two of my little brothers were bragging just the other evening about that time they took all the marshmallows out of the Lucky Charms, ate them, and put the cereal back in the box (generating an unhappy surprise for a sleepover friend later that week).

Now, I still love cereal, and I indulge from time to time, but lately I've been leaning on a breakfast that has a little more protein and a lot less sugar, a breakfast you can eat at the bus stop or in the car -- which, for all its delights, is something you can't say for cereal.

These cottage cheese muffins are a riff on a recipe that I've been making for a long time. I originally found it at Heidi Swanson's blog, 101 Cookbooks, and her recipe is an adaptation from British cookbook author Rose Elliott.

The base of the muffins is more cottage cheese and egg than flour, so the result is less like a springy baked good, and more like a pleasant meet-up of quiche and muffin. Or, as Heidi puts it, "soufflé's heartier, denser, more portable cousin." If you're not a fan of cottage cheese, don't be put off by its inclusion; the texture disappears into the muffin, leaving only a pleasant creaminess.

These muffins are one of three or four breakfasts I keep in rotation for busy weeks. They're savory and portable, and in spite of a relatively low calorie count (150 or so) one will keep me filled up all morning. (My husband doesn't hesitate to put two or three away at a time.) I've used all kinds of mix-ins, from sun-dried tomatoes and basil to the more meaty option here. Prosciutto is a bit of a splurge, but I love it in these muffins as I feel like they make a small amount of meat go a long way.

 

Savory Muffins with Prosciutto and Chives

Makes 12 muffins. Adapted from Heidi Swanson at 101 Cookbooks.

1 cup cottage cheese

1/2 cup grated Parmesan cheese

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