Strawberry Cottage Cheese Pancake Muffins
Delightful pancake muffins combining juicy strawberries and protein-packed cottage cheese for a nourishing breakfast or snack option.
Ingredients
Muffin Ingredients
- 1 cup cottage cheese Choose low-fat for a healthier option.
- 2 large eggs Room temperature is preferred.
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1 tablespoon baking powder Ensure it's fresh for best results.
- 1/4 teaspoon salt Enhances flavor.
- 1/4 cup milk Any type of milk can be used.
- 1/4 cup maple syrup May reduce for less sweetness.
- 1 teaspoon vanilla extract Adds flavor.
- 1 cup fresh strawberries, chopped Can substitute with other fruits.
- Cooking spray or muffin liners For greasing muffin tin.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or line it with muffin liners.
- In a large bowl, combine the cottage cheese and eggs. Whisk together until smooth.
- In another bowl, mix the flour, baking powder, and salt until there are no lumps.
- Gradually add the dry ingredients to the cottage cheese mixture, stirring gently to combine.
- Pour in the milk, maple syrup, and vanilla extract. Mix to achieve a thick but pliable batter.
- Fold in chopped strawberries carefully to avoid overmixing.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18 to 20 minutes until tops are golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
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Notes
Enjoy muffins warm or at room temperature. For serving, drizzle with honey or maple syrup, sprinkle powdered sugar, or pair with Greek yogurt or fruit jam. They freeze well for up to three months.