Description
These high-protein cottage cheese muffins are a versatile and nutritious treat perfect for breakfast or snacks. Made with wholesome ingredients like cottage cheese, eggs, and whole wheat or oat flour, they provide a satisfying protein boost. You can customize them with sweet add-ins like berries and honey or savory options such as cheese and vegetables, making them suitable for a variety of tastes and occasions.
Ingredients
Scale
Base Muffin Batter
- 1 cup cottage cheese (full-fat recommended)
- 2 large eggs
- ¼ cup olive oil or melted butter
- ½ cup milk (dairy or plant-based)
- 1 cup oat flour or whole wheat flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
Optional Add-ins (choose your flavor)
- Sweet Muffin Ideas:
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ cup fresh or frozen berries
- ¼ cup chopped nuts or seeds
- Savory Muffin Ideas:
- ½ cup shredded cheese (cheddar or feta)
- ¼ cup chopped spinach or kale
- ¼ cup diced bell pepper or onion
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying it with nonstick cooking spray to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the eggs, milk, and olive oil or melted butter. Stir in the cottage cheese. For a smoother muffin texture, you can blend the cottage cheese before mixing it in.
- Combine Dry Ingredients: In a separate bowl, combine the oat flour or whole wheat flour, baking soda, baking powder, and salt. Mix to ensure even distribution of leavening agents.
- Combine and Fold: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. Fold in your choice of sweet or savory add-ins evenly throughout the batter.
- Fill Muffin Tin: Evenly divide the batter into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can substitute oat flour with whole wheat flour depending on preference.
- To achieve a smoother texture, blending the cottage cheese before use is recommended.
- Customize muffins with your favorite mix-ins for sweet or savory variations.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and freeze for up to 1 month.
