OK, so now that the first six were gone, I could take another stab at these infamous muffins.
That last batch was too dry and didn’t have the right texture. So this time I added more egg, a touch more cottage cheese, and increased the leavening agents a bit. I also increased the oven temperature and decreased the baking time.
1/2 cup + 2 Tbsp cottage cheese
1/2 cup buttermilk
1 Tbsp olive oil
2 eggs
1 cup flour
1 Tbsp parmesan cheese, grated
1 3/4 tsp baking powder
3/4 tsp baking soda
pinch of salt
mix dry stuff in one bowl, wet stuff in another, mix together until just moistened through.
Bake at 375 for 20 minutes
Result? Much better. I got that moist, chewy, eggy consistency I was after, the parmesan flavour is less “there”and they rose better than the last batch.
But – there is something missing. A tangy-ness is in the original that I’m missing here somewhere.
Lemon? Sour cream? Maybe I will try souring milk with lemon juice instead of using the buttermilk. That may make them a bit lighter and may introduce the missing tang….
(If you are looking for the final recipe, you can find it here –> http://thephilosophicalfish.ca/muffin-mistake/)