Description
Savory, protein-packed muffins made with cottage cheese, perfect for busy mornings or as a nutritious snack.
Ingredients
- 1 cup cottage cheese (drain only if very watery)
- 2 large eggs
- 1 cup all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped vegetables (spinach, bell pepper, or onion)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk or beat the cottage cheese and eggs until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; stop when no large streaks of flour remain.
- Fold in the chopped vegetables, shredded cheese, olive oil, and honey (if using).
- Divide the batter evenly among the muffin cups. Smooth tops with the back of a spoon.
- Bake for 20–25 minutes, rotating the pan once if needed. Muffins are done when golden and a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave or oven.