Whole Wheat & Healthy Triple-Cheese Muffins

It has been a beautiful but quiet day here at enlightened cooking. One word explains the quiet component: headcold. I was in denial the past few days, but it hit me hard yesterday at about 9:30. As I sat working at my computer, I began sweating like a heathen, and, keeping up my denial, my first thought was that Kevin had turned off the air conditioning. After a quick inspection of the thermostat, I gave in and took some cold medicine.

So here it is Saturday, and despite the sneezing attacks, it's been a relaxing day. Kevin took Nick to his soccer game, then Nick and I played in the back yard. Or more precisely, Nick made mud pies in what was, earlier in the summer, my herb garden, while I nibbled a cheese muffin and sipped lemon tea.


As good as the muffins are, I think you can tell from the photos below who had more fun today:). Still, the muffins made me quite happy. I made them earlier in the week for packed lunches and as a healthy, savory quick breakfast option; they are a scrumptious break from sweet muffins, and despite having three kinds of cheese (including exploding blobs of Cheddar) they are packed with good-for-you things (whole wheat flour, eggs, protein-packed cottage cheese) that justify eating more than one.

I added a bit of rosemary, but you could use any herb or spice that you like (dill, cumin, basil...you get the idea), or leave out the extra flavors entirely. I would recommend keeping the Dijon, though (or heck, yellow mustard if that's what you have); a bit of mustard in the mix just makes cheese-y things taste cheesier (try a squirt in your Mac and cheese recipe,. too). These muffins keep very well (about 1 week in the refrigerator, or in the freezer for about 2 months--store in an airtight container). Enjoy, and stay well!

5-year-old boy bliss!

Nick insisted on washing his own muddy shirt. I requested that he keep his pants on.

I asked Nick to keep the mud festivities away from my remaining rosemary, at right :)

Whole Wheat Triple-Cheese Muffins 

Note that when these muffins are still warm from the oven, they will seem puffier/airier than most muffins (due to the cottage cheese). Don't worry--they form up as they cool. But you may need to run a knife around the edges of each muffin cup they tend to stick a bit more due to the puffiness).

Makes 12 muffins
Preheat oven to 400°F (200°C)
12-cup muffin tin, greased
2 cups white whole wheat flour (e.g., King Arthur brand)
2-1/2 tsp baking powder
1 tbsp chopped fresh rosemary (optional)
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 large egg
1 cup nonfat cottage cheese
1/2 cup milk
1/4 cup vegetable oil
3 oz sharp Cheddar cheese, cut into cubes (about 1/4-inch)
2 tbsp grated Parmesan cheese

1. In a large bowl, whisk together flour, baking powder, rosemary (optional), salt and pepper.
2. In a medium bowl, whisk together egg, cottage cheese, milk and oil until well blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently stir in Cheddar cheese.
4. Divide batter equally among prepared muffin cups. Sprinkle tops with Parmesan cheese.
5. Bake in preheated oven for 16 to 21 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.