Cottage Cheese Breakfast Muffins
Nutritious and delicious muffins combining cottage cheese, whole wheat flour, and oats, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat flour Adds a hearty texture.
- 1/2 cup rolled oats For a chewy element.
- 1 teaspoon baking powder Creates a rise in the muffins.
- 1/2 teaspoon baking soda Helps muffins puff up evenly.
- 1/2 teaspoon garlic powder Adds flavor.
- 1/4 teaspoon salt Enhances taste.
- 1/4 teaspoon pepper Adds a whisper of warmth.
Wet Ingredients
- 1 cup cottage cheese Brings moisture to the muffins.
- 2 large eggs Bind ingredients and add protein.
- 1/4 cup milk Enhances batter consistency.
- 1/4 cup olive oil Provides healthy fats.
Optional Ingredients
- 1/2 cup shredded cheddar cheese Optional for a cheesy flavor.
- 2 tablespoons fresh herbs Such as chives or parsley.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together cottage cheese, eggs, milk, and olive oil until smooth.
- In another bowl, combine whole wheat flour, rolled oats, baking powder, baking soda, garlic powder, salt, and pepper.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using cheese and herbs, fold them in gently at this stage.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
Use fresh cottage cheese and consider adding vegetables like bell peppers or spinach for added nutrition.