High Protein Cottage Cheese Breakfast Muffins
Delicious and nutritious muffins combining cottage cheese with wholesome ingredients, perfect for a protein-packed breakfast or snack.
Ingredients
Base Ingredients
- 1 cup cottage cheese Use high-quality cottage cheese for best results.
- 2 large eggs Provides structure and moisture.
- 1 cup whole wheat flour Can substitute with gluten-free flour if needed.
- 1/2 cup rolled oats Adds texture and fiber.
- 1/2 teaspoon baking powder Helps muffins rise.
- 1/2 teaspoon baking soda Works in tandem with the baking powder.
- 1/4 teaspoon salt Enhances flavor.
- 1 teaspoon garlic powder Optional for a savory taste.
- 1/2 cup grated cheese Cheddar or mozzarella are great choices.
- 1/2 cup chopped vegetables Bell peppers, spinach, or zucchini work well.
- 1 tablespoon olive oil or melted coconut oil Adds moisture and flavor.
Garnish
- Fresh herbs (like chives or parsley) For garnish and added flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
- In a mixing bowl, combine the cottage cheese and eggs. Whisk until smooth and well blended.
- In a separate bowl, mix the whole wheat flour, rolled oats, baking powder, baking soda, salt, and garlic powder, if using.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated cheese, chopped vegetables, and olive oil. Ensure everything is evenly distributed.
- Divide the mixture evenly among the muffin cups, filling each about two-thirds full.
Baking
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Notes
These muffins are great for meal prep. Store them in an airtight container at room temperature for 2 days, in the refrigerator for up to a week, or freeze for up to three months.