Reviewed: Sep. 28, 2009

My husband said, "I think these are some of the best muffins you've ever made!" I make a lot of muffins, so that is really saying something. I had a carton of cottage cheese that went sour, (OK, the expiration date was a couple months ago!), so I decided to give these a try to use it up. It worked beautifully. I think I'll make a couple more batches tomorrow to use up the rest of my sour cottage cheese, then stick them in the freezer. I did use 1 cup each flour and cornmeal as suggested by another reviewer.

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Zonya

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Reviewed: Sep. 27, 2009

Made these with chili. They're ok, I was expecting more cheese flavor, but they were good. The only thing I changed was used equal parts corn meal and flour.

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biscuits&yarn

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Reviewed: Oct. 12, 2008

Way too much flour. I substituted some of the flour for more cornmeal and it was delish! I also used sour cream instead of the cottage cheese.

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Allie

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Reviewed: Jun. 28, 2007

These were OK. I didn't find them overly good or bad.

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Sally

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Reviewed: Jun. 27, 2007

I thought these were just average muffins but a couple of people that ate some thought they were excellent. When I made the batter I had a lick and I thought it tasted very blah so I added some cut up sausage (turkey kielbasa). That jazzed it up a bit but not enough. I think the seasoning needs to be fiddled with. Maybe different seasonings? Or more seasoning? But the texture of the muffins were wonderful and they raised very nicely. It's a very good base muffin recipe I just think it needs a little kick of something.

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nilla

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Reviewed: Jan. 3, 2007

The cottage cheese really gave these muffins a wonderful moist texture! Although next time I think I will omit the thyme but we really enjoyed this recipe!

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