Cottage Cheese Muffins (High Protein) Recipe
These Cottage Cheese Muffins are a high-protein, savory snack or breakfast option featuring shredded zucchini, creamy cottage cheese, and a blend of einkorn and almond flours. They are moist, flavorful, and contain a Mexican cheese blend for added taste. Perfect for those seeking a nutritious and satisfying muffin with a protein boost.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 10 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 6 oz Zucchini
Dairy & Eggs
- 3/4 cup Cottage cheese (2%)
- 2 large Eggs
- 3/4 cup Mexican blend cheese (shredded)
Flours & Baking
- 1 cup Einkorn flour
- 3/4 cup Wholesome Yum Blanched Almond Flour
- 1 tsp Baking powder
Seasoning
- 1/2 tsp Sea salt
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F (176 degrees C) and line 10 cups of a muffin tin with parchment paper liners to prepare for baking.
- Grate the Zucchini: Using a food processor fitted with a grating attachment, shred the zucchini. Transfer the shredded zucchini into a large mixing bowl and set aside. You can keep the food processor for the next steps without cleaning.
- Blend Cottage Cheese and Eggs: Swap the grating attachment for the knife blade (S blade) on the food processor. Add cottage cheese and eggs to the processor and blend until the mixture is smooth and creamy.
- Add Dry Ingredients: To the same food processor bowl, add einkorn flour, blanched almond flour, baking powder, and sea salt. Blend again until the batter is smooth, stopping occasionally to scrape down the sides for even mixing.
- Combine Batter and Zucchini: Pour the blended batter into the bowl containing shredded zucchini. Add the shredded Mexican blend cheese and gently fold together until the mixture is uniform and well combined.
- Fill Muffin Cups: Using a large cookie scoop, evenly divide the batter into the prepared muffin cups. Fill each one almost to the top to ensure good muffin shape and size.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5-10 minutes. Then remove the muffins from the tin and enjoy them warm, or allow them to cool completely for a firmer texture.
Notes
- Using parchment liners makes muffin removal easier and helps keep the tin clean.
- Blending the cottage cheese and eggs first ensures a smooth batter that incorporates well with the flours.
- For a dairy-free version, substitute cottage cheese and shredded cheese with your favorite plant-based alternatives.
- Store muffins in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- If you do not have einkorn flour, whole wheat or all-purpose flour can be substituted but the texture and nutrition will slightly differ.
Keywords: Cottage Cheese Muffins, High Protein Muffins, Zucchini Muffins, Healthy Muffins, Gluten Light Muffins, Savory Muffins, Einkorn Flour Muffins
