Description
Cottage cheese muffins for breakfast are fluffy, moist, and packed with protein, making them a healthy choice. They can be enjoyed at breakfast, brunch, or as a snack.
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 cup fresh spinach, chopped (or frozen, thawed and drained)
- 1/2 cup diced bell peppers (any color)
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt (optional)
- Olive oil or cooking spray (for greasing the muffin tin)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a standard muffin tin with olive oil or cooking spray.
- In a large mixing bowl, combine the cottage cheese, eggs, and black pepper. Stir until well blended.
- In another bowl, whisk together the whole wheat flour and baking powder.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the chopped spinach, diced bell peppers, and shredded cheese into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to three days.
- Wrap each muffin individually for freezing; they can last up to three months.
- Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: cottage cheese muffins, breakfast muffins, healthy muffins, protein muffins