Cottage Cheese Breakfast Muffins
These nutritious and adaptable muffins, made with cottage cheese, are perfect for breakfast or as a snack, packed with flavor and easily customizable.
Ingredients
Main Ingredients
- 1 cup cottage cheese Use low-fat or regular based on preference.
- 2 large eggs Provides richness to the muffins.
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 tsp baking powder For leavening.
- 1/2 tsp baking soda Works with the baking powder.
- 1/4 tsp salt Enhances flavor.
- 1/2 cup shredded cheese Optional, for extra creaminess.
- 1/2 cup chopped vegetables Such as spinach, bell peppers, or scallions.
- 1/4 cup chopped herbs Such as parsley or chives.
- 1 tbsp olive oil Optional, adds moisture.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together the cottage cheese and eggs until combined.
- In another bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the cheese, vegetables, and herbs.
- Divide the batter evenly among the prepared muffin cups.
Baking
- Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
Store in an airtight container in the refrigerator for up to a week, or freeze for a couple of months. Great for make-ahead breakfasts.