Description
These Savory Cottage Cheese Muffins are protein-packed, flavorful, and make for the perfect grab-and-go breakfast or snack.
Ingredients
Scale
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mixed vegetables, finely chopped (spinach, bell peppers, onions suggested)
- 1/2 cup shredded cheese, optional (cheddar, mozzarella, or Gruyère)
- 1 tablespoon olive oil (for greasing)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil.
- In a large bowl, whisk together the cottage cheese and eggs until fairly smooth.
- In another bowl, sift or whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the chopped mixed vegetables and shredded cheese (if using) until evenly distributed.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
For a creamier texture, pulse the cottage cheese in a food processor. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg