Cottage Cheese Breakfast Muffins
These Cottage Cheese Breakfast Muffins are soft, protein-rich, and perfect for a quick breakfast. They are versatile enough to be savory or slightly sweet depending on your preference.
Ingredients
Main Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar or honey (optional) You can skip it for a savory version.
- 1 teaspoon vanilla extract Leave out for savory muffins.
- 1/2 cup chopped vegetables (like spinach, bell peppers, or zucchini) Use whatever vegetables you have.
- 1/2 cup shredded cheese (optional) Any cheese variety works well.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix the cottage cheese and eggs until well combined.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in any optional ingredients like vegetables and cheese if desired.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool slightly before removing from the tin.
- Enjoy your healthy muffins!
Notes
These muffins can be stored in an airtight container in the fridge for about 4 days or frozen for up to 2 months. They can be reheated in the microwave or the oven.