Egg-less Cottage-cheese Muffins

In this post I am going to share the recipe of egg-less cottage cheese muffins that I make at home. These muffins are super easy to make and healthy too.

Egg-less Cottage cheese muffins

Made of milk, cottage-cheese, honey and whole wheat flour, these muffins become really handy when I’m not in mood to run after my daughter with glass of milk in my hand. I can easily let her enjoy these healthy muffins. Being filling, these muffins are perfect choice for breakfast or evening snacks.

Why I love cottage-cheese so much?

I find home-made cottage cheese or paneer as we Indians call it really versatile. As an ingredient in recipe, it blends seamlessly without dominating the recipe.

I replace it in most of my recipe which requires other ready-made cheese, be it home-made pizza or Italian veggie potato. Cottage cheese makes food nutritive bringing in protein and calcium with it. In this recipe, cottage-cheese made these muffins moist and gave them a perfect crumbly texture.

I make cottage cheese regularly at home and you will always find a bowl of it in my refrigerator. It’s easy to make at home and it’s fresh and cost effective when it’s home-made.

I have made these muffins in convection mode of microwave, so you can try it easily even if you don’t have OTG in your home. So, here is the list of ingredients easily available at home. Proportions mentioned here will give you 12 delicious muffins.


  • Whole wheat flour: 1 cup
  • All-purpose flour: 1/3 cup
  • Honey: ¾ cup
  • Ghee (clarified butter): 2/3 cup
  • Milk: 1 cup
  • Glazed Cherries: 7-8
  • Vanilla essence: ½ tsp.
  • Lemon juice: 1 1/2 tsp.
  • Baking powder: ½ tsp.
  • Baking soda: ½ tsp.


Step 1

Sieve all the dry ingredients 4 times. Don’t be lazy in sieving the flour as it will give you soft and crumbly muffins.

Step 2

Take ghee and flour in a bowl and mix with your fingers to make crumbles of flour. I have used here melted home-made ghee. You can substitute it with any vegetable oil.

Since, I’m in habit of making ghee at home, I replace home-made ghee with oil in cooking whenever it’s possible. You can read about easy process I follow to make ghee from malai (cream) in microwave.

Step 3

Divide milk in two equal parts. ½ cup milk will be used to make cottage cheese while remaining half is to be used to make batter.

Step 4

Add lemon juice in ½ cup milk and heat it. Milk will curdle up in no time. Take if off the fire and keep it aside. Do not drain the cottage cheese as it will be used along with the healthy whey.

At this stage you can keep the oven for preheating at 180 degree centigrade. Till the oven gets heated you can finish the mixing process.

Step 5

Remove seeds and cut cherries into small pieces. Dust little bit of flour in cherries before adding them in batter. Dusting with flour will prevent them from sinking at bottom.  After dusting, add cherries to flour.

Step 6

Warm the other remaining ½ cup of milk. In a bowl bring together vanilla essence, honey, ½ cup warm milk and curdled milk.

Step 7

Electric whisk is not required. Just mix dry ingredients and wet ingredients all at once and stir quickly with help of a rubber spatula or a fork. Transfer the content of wet bowl into dry flour bowl and mix it. Don’t over mix, lesser the mixing strokes the better. Batter will be thick with small lumps.

Cottage-cheese muffins batter

You can even bake it in baking tin instead of making in muffin molds. Grease the tin with butter/ghee and transfer the batter in tin.

Step 8

Arrange the muffin liners in mold and pour in the batter in each mold. Fill in mold about ¾ full. Bake in preheated oven at 180 degree centigrade for 20 minutes or until top gets golden.

Every oven works differently, so keep an eye on muffins while baking. After the set time, test by inserting a toothpick in the center of a muffin. If tooth-pick comes clean, remove them from oven. If not bake for other 6-7 minutes. Give a little standing time of 10 minutes and De-mold them.

Healthy cottage-cheese muffins

These wholesome cottage-cheese muffins taste best when warm, the day they are baked. However they can easily stay good for 3-4 days in refrigerator. Just warm them before eating, as ghee in muffins gets hard after refrigeration.  However, I doubt if they last that long as they have never at my home. 🙂

Though my daughter is used to the fact that mummy takes pictures of food these days, it was first time I was taking pictures of muffins so she was quite eager to have them.  So, I had to quickly finish the photo session before they were finished by my daughter and husband.

Cottage-cheese muffinsIf you are looking for healthy recipes you will surely like Egg-less millet and sesame seed cake and Egg-less banana walnut muffins.

Egg-less banana oats pancake makes a easy and healthy lunchbox recipe.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).

Healthy and Tasty Palak-paneer with Makki-ki-roti

I was intending to write this post since a long time, but it kept delaying for some or the other reasons. Finally, I decided that I should write it before winter says Good Bye.

Palak-paneer with makki ki roti is quite a popular recipe in Northern India. It’s a healthy fusion of iron and vitamins-rich spinach with maize flour rotis.

Traditionally, it’s sarson-ka-saag with makki-ki-roti, but my family members prefer palak-paneer instead. So, I’m sharing that I regularly make at my home.

Palak-paneer with makki ki rotiHere I have served it with instant vegetable pickle and some chunks of jaggery – this combination is a must in my family. In-fact this combination can also be relished with multi-grain paratha.

Just to add, if you like taste of jaggery, then you must try healthy jaggery and peanut chikki or peanut brittle.

Ok, now let’s get started with recipe of palak-paneer followed by makki-ki-roti.

Ingredients for Palak-paneer (serves 2 people)

  • Spinach (palak): 1 bowl roughly chopped
  • Tomato: 2 big sizes finely chopped
  • Onion: 1 big size finely chopped
  • Garlic: 4-5 crushed cloves
  • Green chilly: 2
  • Garam-masala (mixture of ground spices, like – cumin, cloves, cardamom, coriander seeds, cinnamon etc): 1 tsp
  • Turmeric: 1 tsp
  • Cumin seeds (jeera): 1 tsp
  • Asafoetida (hing): 1 pinch
  • Gram flour (besan): 1 tbsp
  • Ghee (clarified butter): 1 tbsp
  • Cottage cheese (paneer): 100gm
  • Salt: as per taste

Procedure for palak-paneer

  • Blench the spinach and leave it to cool. After cooling, add green chilly in spinach and make a fine puree of it. While blenching, don’t cover the spinach or it will lose its bright green color.
Palak puree
Palak Puree
  • Heat ghee in skillet on medium flame and add cumin seeds and asafoetida. Wait for few seconds and add crushed garlic and onion. Keep stirring till the onion starts blushing – I mean when turns pink. 😉 image 1 in collage below.

Palak-paneer making process

  • Bring in the tomatoes to compliment the blushing onions (image 2 in collage above). Once our family doctor advised us that always add some vitamin C in iron-rich spinach because it enables better absorption of iron in body. So from then onward I make sure to add tomatoes while making palak-paneer. Additionally, tomato enhances the overall taste.
  • Keep stirring and mixing. Now it’s time to add turmeric, garam masala and salt. Mingle everything together and sauté on low flame for 5 minutes (image 3 in collage above).
  • Add the spinach puree and mix well. Slowing sprinkle the gram flour by finger tips (image 4 in collage above). I intentionally sprinkle by hand as it gives better control. With spoons flour may drop in large quantity at one place. In such case lumps will form and it takes time to crush them.
  • Let it simmer on low flame for another 5 minutes and your kitchen will be filled with nice aroma of spices and ghee.

Palak gravy

  • Add some generous amount of butter and switch-off the flame. Transfer the content to serving bowl and add home-made cottage cheese to it. I use home-made cottage-cheese in all most all of my preparations. It’s healthy and fresh, and best part is, it’s super easy to make.

Paneer cubes in palak-gravy

  • Mix and then cover the bowl. Give it standing time of 10-15 minutes before serving, as this will enable paneer to absorb the flavor.
Palak-paneer ready to eat
Palak-paneer ready to eat

Makki ki Roti

Makki roti can be enjoyed with any gravy preparations, but it blends beautifully with spinach. Making plain makki ki roti (i.e. only with maize flour) is a time-taking task. So, I also add whole-wheat flour (gehun ka atta) to it. Then it becomes easy to roll rotis/chapatis compared to when using only maize-flour.

Ingredients for Makki ki Roti

  • Maize flour (makki ka aata): 1 and 1/2 cup
  • Whole-wheat flour (gehun ka aata): ½ cup
  • Water to knead dough

Procedure for Makki ki Roti

  • Mix both flour and knead to make a soft dough (by adding sufficient water). Try to knead the dough just before you are about to make rotis.

Makki dough-making

  • Sprinkle little flour on rolling board before rolling roti. This will prevent roti from sticking to surface. With the light hand pressure and with the help of rolling pin roll the roti.

Makki roti-making

  • With the help of flat tuner lift the roti, and turn it on hot iron griddle. After a minute flip it and cook it from both the sides. Now put it on direct flame and with the help of tong cook on both the sides.

Makki roti-cooking

  • Drop bulb of butter and serve immediately.

So, this is how I make healthy and delicious combo of palak-paneer and makki ki roti. Try this out and if you have any doubt, always feel free to ask me. I will be most happy to help you out.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest.