Filling Cottage Cheese Breakfast Muffins
These filling cottage cheese breakfast muffins are a nutritious way to kickstart your day. Packed with protein, they offer a fluffy texture and endless customization options for both savory and sweet variations.
Ingredients
Base Ingredients
- 1 cup cottage cheese Use low-fat or regular cottage cheese
- 2 large eggs Room temperature for better consistency
- 1 cup all-purpose flour Can substitute with gluten-free flour if needed
- 1 teaspoon baking powder For leavening
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon honey or maple syrup Optional for sweetness
Mix-ins
- 1/2 cup chopped vegetables (spinach, bell peppers, or zucchini) Choose any combination of vegetables
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta) Feel free to mix different types of cheese
- 1 teaspoon dried herbs (oregano, basil, or chives) Fresh herbs can be used for enhanced flavor
For Baking
- 1 spray cooking spray Or use muffin liners
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it with cooking spray or lining it with muffin liners.
- In a large mixing bowl, combine the cottage cheese and eggs. Whisk until smooth and well incorporated.
- In another bowl, mix together the flour, baking powder, baking soda, and salt to ensure even distribution.
- Gradually add the dry mixture to the cottage cheese mixture, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fold in the chopped vegetables, shredded cheese, and dried herbs gently.
- Spoon the batter into each muffin cup, filling them about three-quarters full.
Baking
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Notes
Serve warm with fresh fruit or yogurt for added flavor. Store in an airtight container at room temperature for up to three days. For longer storage, freeze individually wrapped muffins.