1. Preheat oven to 400& F.
2. Grease 12 standard muffin cups or 36 mini-muffin cups.
3. Using an electric mixer on medium speed, beat muffin mix, milk, cottage cheese, eggs and cayenne in mixing bowl just until combined.
4. Stir in 2/3 cup Gruyere.
5. Let stand 5 minutes.
6. Spoon into prepared muffin cups and sprinkle tops with 3 tablespoons Gruyere.
7. Bake 20 to 25 minutes (18 to 20 for mini), until browned on top and a toothpick comes out clean.
8. Cool, eat.

Serves 12......will freeze for up to 2 months.

* I used Jiffy as Betty Crocker and some other package mixes are only 6 and some ounces.

Note: I made a half batch. There was too much batter for 6 standard muffins cups, in fact I ended up with 12 nice sized, not too big muffins. I suspect the full recipe would make some pretty big muffins, more than most of us need per serving.

Nutrition information per recipe serving 1 "big" muffin:
   160 calories
   16 g. carbohydrates
   8 g. protein
   7 g. fat
   50 mg. cholesterol
   340 mg. sodium
   128 mg. calcium
   1 g. dietary fiber

Easy recipe, quick to make, very tasty, described as "protein-rich"....