Ingredients:

  • 1 cup full-fat cottage cheese, drained well
  • 3 large eggs, room temperature
  • 4 Tbsp unsalted butter, melted and slightly cooled
  • 1 ½ cups super-fine almond flour
  • 2 Tbsp psyllium husk powder
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ¾ cup sharp cheddar cheese, shredded
  • ¼ cup fresh chives, chopped

Instructions:

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a food processor or blender, combine the drained cottage cheese and eggs. Blend until completely smooth with no remaining lumps. Stream in the melted butter and blend briefly to combine.
  3. In a separate medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, salt, and pepper until thoroughly combined.
  4. Pour the wet cottage cheese mixture into the dry ingredients. Fold gently with a spatula until just combined. Avoid overmixing.
  5. Gently fold in the shredded cheddar cheese and chopped chives. The batter will be thick, resembling a dense cookie dough.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 20–25 minutes. The tops should be golden brown and a toothpick inserted into the centre should come out clean or with moist crumbs attached.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.