Darn, I thought I had it. I thought that dry curd cottage cheese might be the missing ingredient. And after they cooled down they were great. Soft nuggets of cottage cheese. They just needed a bit more flour to thicken them up and I thought I was there.
Unfortunately, after they sat for a day, those moist little nuggets turned into hard little nobs of dry cottage cheese.
So, dry curd cottage cheese is not the magic ingredient. And now I have half a container of dry curd cottage cheese in the fridge. Not sure what to do with that!
Anyway, here was the latest (failed) attempt.
3/4 dry curd cottage cheese
1/2 cup yogurt
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/)