Description
These savory cottage cheese muffins are golden-brown bites filled with tangy curd, melty cheese, and bright vegetables, making them a perfect grab-and-go option for breakfast or snacks.
Ingredients
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1/2 cup grated cheese (cheddar recommended)
- 2 large eggs
- 1/4 cup milk
- 1 cup mixed vegetables (suggestions: chopped spinach, diced bell peppers, finely chopped onion)
- 1 teaspoon baking powder
- Salt and freshly ground black pepper, to taste
- Olive oil or cooking spray to grease the muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or cooking spray.
- In a large bowl, whisk together the cottage cheese, eggs, and milk until fairly smooth.
- In a separate bowl, stir together the flour, baking powder, salt, and pepper.
- Gently fold the dry ingredients into the wet mixture until there are no large streaks of flour.
- Fold in the grated cheese and mixed vegetables.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20–25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Best enjoyed warm with a swipe of butter or herb cream cheese. Store in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American