Savory Muffins for Kids on the Go

This was another part of the picnic we took for Kindergarten Beach Day, and they were a hit for my kids (and everyone else sitting on a towel nearby…until we ran out).

Cottage Cheese-Dill Muffins
(adapted from 1,000 Low-Fat Recipes)

2 egg whites
1 egg
1 tub (1 ¾ cups) low-fat cottage cheese
3 Tablespoons vegetable oil
¼ cup sour cream

1 2/3 cups unbleached, A-P flour
Dash of salt
4 teaspoons sugar (though I think you could omit this with equally good results)
1 Tablespoon baking powder
1 teaspoon baking soda
3 teaspoons dried dill

Preheat oven to 375 and line baking tray with a dozen muffin cups.

Using a whisk or hand mixer, combine the egg whites, egg, cottage cheese, vegetable oil and sour cream until blended. Set aside.

In a separate small bowl, combine the dry ingredients (flour, salt, sugar (optional), baking powder, baking soda and dill). Fold (or using a hand mixer on level 1) the dry ingredients into the wet ones until blended. Dough will be rather firm.

Spoon equal amounts of dough into the 12 muffin cups and bake for 25 minutes, or until muffins tops are golden and firm to the touch. I always also test to make sure a toothpick inserted in the center comes out clean.