Cottage Cheese Breakfast Muffins
Cottage Cheese Breakfast Muffins are savory, protein-packed treats that are easy to prepare and perfect for busy mornings. Their warm, fluffy texture and hints of cheese and fresh herbs make them a family favorite.
Ingredients
Wet Ingredients
- 1 cup cottage cheese creamy, rich, and full of protein
- 2 large eggs for binding and fluffiness
- 1/4 cup milk to create a moist muffin
- 1/4 cup olive oil healthy fats for extra flavor
Dry Ingredients
- 1 1/2 cups whole wheat flour to give a wholesome, nutty flavor
- 1/2 cup rolled oats providing a hearty texture
- 1 teaspoon baking powder to help them rise
- 1/2 teaspoon baking soda for leavening
- 1/2 teaspoon garlic powder adding a savory zing
- 1/4 teaspoon salt to enhance all the flavors
- 1/4 teaspoon pepper for a touch of spice
Optional Ingredients
- 1/2 cup shredded cheddar cheese a melt-in-your-mouth cheesy goodness
- 2 tablespoons fresh herbs (such as chives or parsley), chopped adding color and freshness
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the cottage cheese, eggs, milk, and olive oil until smooth.
- In another bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, garlic powder, salt, and pepper.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded cheddar cheese and fresh herbs, if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add spices like paprika or onion powder for extra flavor. Experiment with different cheeses and vegetables for unique variations. Freeze extras to enjoy later.