Cottage Cheese Breakfast Muffins
Delightfully airy yet hearty, these muffins are filled with wholesome ingredients that make breakfast a joy rather than a chore.
Ingredients
Muffin Ingredients
- 1 cup cottage cheese
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 2 large eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese (optional) For added flavor.
- 2 tablespoons fresh herbs (such as chives or parsley), chopped Optional for flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and 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 mixture into the wet mixture, stirring until just combined.
- Fold in shredded cheddar cheese and fresh herbs if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For deeper flavor, let the batter rest for 10 minutes before baking. Consider adding spices like smoked paprika or cumin for a twist. Wrap muffins individually and freeze for convenient snacks.