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.
