Cottage Cheese Muffins (High Protein) Recipe

Introduction

These cottage cheese muffins are a delicious, high-protein snack or breakfast option. Packed with shredded zucchini and cheese, they offer a moist texture and savory flavor that’s perfect for any time of day.

Ingredients

• 6 oz zucchini
• 3/4 cup cottage cheese (2% recommended)
• 2 large eggs
• 1 cup einkorn flour
• 3/4 cup blanched almond flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup shredded Mexican blend cheese

Instructions

1. Step 1: Preheat the oven to 350°F (176°C). Line 10 muffin cups with parchment paper liners.
2. Step 2: Using a food processor with a grating attachment, shred the zucchini and transfer it to a large bowl. Set aside.
3. Step 3: Replace the grating attachment with the knife blade in the food processor. Add the cottage cheese and eggs, then blend until smooth.
4. Step 4: Add the einkorn flour, almond flour, baking powder, and sea salt to the food processor. Blend again until the batter is smooth, scraping down the sides as needed.
5. Step 5: Pour the batter into the bowl with the shredded zucchini. Add the shredded cheese and gently fold everything together until well combined.
6. Step 6: Use a large cookie scoop to evenly divide the batter among the prepared muffin cups, filling each almost full.
7. Step 7: Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Step 8: Remove the muffins from the oven and let cool for 5 to 10 minutes before taking them out of the pan. Enjoy warm, or let cool completely to firm up the texture.

Tips & Variations

• Swap the Mexican blend cheese for cheddar or feta for a different flavor profile.
• Add herbs like chopped basil or oregano for extra freshness.
• If you don’t have einkorn flour, all-purpose or whole wheat flour can be substituted, adjusting liquid as needed.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven or microwave until heated through. These muffins can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, you can use dairy-free cottage cheese alternatives and substitute the shredded cheese with a plant-based cheese or omit it entirely for a dairy-free version.

Can I prepare the batter ahead of time?

While the batter is best baked fresh, you can prepare it a few hours ahead and keep it covered in the refrigerator. If storing longer, it’s best to bake and freeze the muffins instead.