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Cottage Cheese Muffins

Cottage Cheese Muffins: Fluffy Bites of Pure Delight

These Cottage Cheese Muffins are fluffy delights packed with protein and whole grains, perfect for breakfast or a healthy snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1.5 cups Whole Wheat Flour Can substitute with all-purpose flour and add 2 extra tablespoons.
  • 1 cup Quick Oats Ensure to use quick oats.
  • 2 teaspoons Baking Powder Essential for leavening.
  • 1 teaspoon Baking Soda Works with acidic ingredients.
  • 0.5 teaspoon Fine Sea Salt Enhances flavor.
For the Moisture
  • 1 cup Small Curd Cottage Cheese Low-fat works too.
  • 0.5 cup Pure Maple Syrup Honey is a great substitute.
  • 0.25 cup Avocado Oil Can replace with melted coconut oil.
  • 2 large Eggs Binds ingredients.
  • 1 teaspoon Vanilla Extract Adds depth of flavor.
For the Fruity Goodness
  • 1 cup Fresh Blueberries Can use fresh or frozen.
  • 0.5 cup Fresh Raspberries
  • 0.5 cup Fresh Blackberries

Equipment

  • Oven
  • Muffin tin
  • blender or food processor
  • Mixing Bowls

Method
 

Preparation Steps
  1. Preheat your oven to 425ºF (220ºC) and line a 12-cup muffin tin with paper liners.
  2. Whisk together the whole wheat flour, quick oats, baking powder, baking soda, and fine sea salt in a medium bowl.
  3. Blend the cottage cheese, maple syrup, avocado oil, and vanilla extract in a blender until smooth. Pour into a large bowl and whisk in the eggs.
  4. Toss the blueberries, raspberries, and blackberries into the dry ingredients. Fold the berry-enriched mixture into the wet ingredients, mixing until just combined.
  5. Distribute the batter evenly into the muffin tin, filling each cavity about three-quarters full.
  6. Bake for 5 minutes at 425ºF, then reduce the temperature to 350ºF (175ºC) and continue baking for an additional 8-10 minutes.
  7. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Blend the cottage cheese until smooth, check berry freshness, and do not overmix. Store muffins in an airtight container for freshness.

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