Cottage Cheese Breakfast Muffins
Delightful muffins bursting with warmth and flavor, perfect for breakfast or brunch, featuring cottage cheese, whole wheat flour, and fresh herbs.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Provides a creamy base.
- 2 large eggs Binds the ingredients.
- 1/4 cup milk Enhances texture and flavor.
- 1/4 cup olive oil Keeps muffins moist.
Dry Ingredients
- 1.5 cups whole wheat flour Adds nutritional value.
- 1/2 cup rolled oats Adds chewiness.
- 1 teaspoon baking powder Helps the muffins rise.
- 1/2 teaspoon baking soda For extra fluffiness.
- 1/2 teaspoon garlic powder Adds savory depth.
- 1/4 teaspoon salt Balances flavors.
- 1/4 teaspoon pepper Adds a touch of heat.
Optional Ingredients
- 1/2 cup shredded cheddar cheese For a cheesy muffin experience.
- 2 tablespoons fresh herbs (chopped) 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 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 mixture, stirring gently 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 comes out clean.
Cooling
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a different taste, use flavored cottage cheese. You can also add diced vegetables for color and nutrition. Prepare the batter the night before for convenience.