Cottage Cheese Muffins
Savor the delightful balance of savory and cheesy goodness with these fluffy Cottage Cheese Muffins! Perfectly golden and filled with rich cheddar cheese, creamy cottage cheese, and a hint of fresh chives, these muffins are a versatile treat that can be enjoyed for breakfast, brunch, or as a snack. Made with simple ingredients like all-purpose flour, olive oil, and a dash of black pepper, these muffins are quick to whip up, taking just 15 minutes of prep time. Baked to perfection in 20 minutes, they’re an easy and protein-packed option that's both satisfying and nutritious. Whether served warm with a dollop of butter or stored for later in the fridge, these muffins are an irresistible addition to any table.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 whole large eggs
- 1 cup cottage cheese
- 0.5 cups milk
- 0.25 cups olive oil
- 1 cup grated cheddar cheese
- 2 tablespoons chopped chives or scallions
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease the cups well.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper until evenly combined.
In a separate medium bowl, whisk the eggs thoroughly. Stir in the cottage cheese, milk, and olive oil until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
Fold in the grated cheddar cheese and chopped chives or scallions, ensuring an even distribution throughout the batter.
Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 24.8 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1151 mg | 89% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
