Einkorn Cottage Cheese Jalapeno Muffins

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 8

1 cup all purpose einkorn flour
1 tsp baking powder
½ tsp sea salt
1 cup whole milk cottage cheese (organic if possible)
4 large eggs
½ cup shredded mozzarella cheese
1 medium jalapeno, ribs and seeds removed, minced
2 scallions, finely sliced


Preheat oven to 375° F.
In a large bowl, sift the flour, baking powder and sea salt together.

In a medium bowl, whisk the eggs and cottage cheese together. Add the shredded cheese, jalapenos and scallions and whisk until combined. Pour the wet mixture into the bowl of dry ingredients, then gently fold the flour into the egg mixture with a stiff spatula until it’s smooth.

Place 8 baking cups (or grease 8 muffin slots with butter) into the slots of a 12 cup muffin pan. Evenly portion the batter out into each cup. Pour a little water into the empty slots to help the muffins bake evenly.

Place into your preheated oven and bake until the tops begin to turn golden brown and a toothpick inserted in the middle of a muffin comes out clean, about 22-25 minutes.

*Do NOT substitute Einkorn whole grain flour for the all-purpose flour. The whole grain, which is ground from whole wheat berries, absorbs more liquid than the all-purpose.

By Temple Hughes, from thetexaspeach.com