1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Grease four ramekins or oven-safe cups lightly with butter or oil.
2. In a small bowl, mix miso paste and honey until smooth to create the molten core. Set aside.
3. In a medium bowl, combine cottage cheese, egg, melted butter, and black pepper. Whisk until mostly smooth.
4. Add Parmesan cheese, flour, and baking powder to the cottage cheese mixture. Stir until just combined.
5. Divide half of the batter evenly among the prepared ramekins. Make a small well in the center of each.
6. Place a spoonful of the miso honey mixture into each well, ensuring it’s centered and not touching the edges.
7. Top with the remaining batter, sealing the edges to encase the miso honey core completely.
8. Bake for 18-20 minutes, until the tops are golden and set but the center is still slightly jiggly.
9. Let cool for 5 minutes, then garnish with fresh chives and serve warm.