Description
Delicious protein-packed muffins that are soft, moist, and perfect for busy mornings, school lunches, or snacks.
Ingredients
- 1 cup cottage cheese (drained if very wet)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup mixed vegetables, finely chopped (e.g., 1/2 cup spinach, 1/4 cup bell pepper, 1/4 cup onion)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar or mozzarella)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk the eggs until just combined. Stir in cottage cheese and shredded cheese until mixed.
- In a separate bowl, whisk together flour, baking powder, salt, and black pepper.
- Add the dry ingredients to the wet and fold gently until just combined.
- Gently stir in the mixed vegetables evenly.
- Divide the batter among the muffin cups and top with extra shredded cheese if desired.
- Bake for 20–25 minutes until golden and a toothpick comes out clean.
- Let cool in the tin for 5 minutes before transferring to a rack.
Notes
For gluten-free, use a 1:1 flour blend. For creaminess, substitute ricotta for cottage cheese.