Stuffed Cottage Cheese English Muffins

 Stuffed Cottage Cheese English Muffins

Dough:

1 1/4 cups Flour

1 1/4 cups blended 2% Cottage Cheese

2 tsp Baking Powder 

1/2 tsp Salt

Combine dough ingredients in a large bowl. Mix until combined and form into a ball.

Cover and let dough rest for a few minutes. 

Transfer to a floured surface. 

Divide the dough into 8 equal pieces and roll each piece into a 5 inch circle.

Put about 1/3 cup of your favorite filling into the center of each circle and top with 1-2 tbsp of shredded cheese. 

Fold the edges towards the center and punch to seal.

Spray your frying pan and heat over low-medium heat.

Place the stuffed English Muffin seam down and cook for 3-5 minutes or until golden brown. Flip and do the same for the other side.

Filling options are endless. Some of my favorite are:

-Scrambled Eggs or Egg Whites with your choice of Meat & Veggies 

- BBQ Chicken

-Ham

- Pizza Toppings and Sauce

- Taco Meat &  diced Tomato

* These muffins can be frozen for up to 3 months for a quick breakfast or lunch. Just let them cool completely and individually wrap them with plastic wrap and put into a freezer bag.

To reheat thaw them in the fridge overnight and warm them in the microwave, toaster oven or air fryer until heated through.