Cottage Cheese Muffins (High Protein) Recipe
Introduction
These Cottage Cheese Muffins are a delicious high-protein snack perfect for breakfast or anytime you need a nutritious bite. Packed with zucchini and cheese, they offer a moist texture and savory flavor that’s sure to satisfy.
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
- Step 1: Preheat your oven to 350°F (176°C) and line 10 muffin cups with parchment paper liners.
- Step 2: Using a food processor with the grating attachment, shred the zucchini. Transfer it to a large bowl and set aside.
- Step 3: Switch to the blade attachment and add the cottage cheese and eggs to the food processor. Blend until the mixture is smooth.
- Step 4: Add einkorn flour, almond flour, baking powder, and sea salt to the processor. Blend again until fully combined, scraping down the sides as needed.
- Step 5: Pour the batter into the bowl with the shredded zucchini. Add the shredded cheese and gently fold everything together until evenly mixed.
- Step 6: Use a large cookie scoop to divide the batter evenly among the prepared muffin cups, filling each nearly full.
- Step 7: Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Step 8: Let muffins cool in the pan for 5-10 minutes before removing. Enjoy them warm, or cool completely for a firmer texture.
Tips & Variations
- Try substituting the Mexican blend cheese with sharp cheddar or feta for a different flavor profile.
- Add herbs like chives or parsley into the batter for a fresh, aromatic twist.
- If you don’t have a food processor, grate zucchini by hand and mix the ingredients in a large bowl.
Storage
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving. They also freeze well — thaw overnight in the fridge and warm as desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular all-purpose flour instead of einkorn flour?
Yes, you can substitute all-purpose flour in the same amount, but einkorn flour adds a nuttier flavor and slightly different texture.
Are these muffins suitable for a low-carb diet?
While almond flour helps reduce carbs, einkorn flour contains gluten and some carbs, so these muffins are moderate in carbohydrates rather than strictly low-carb.
PrintCottage Cheese Muffins (High Protein) Recipe
These high-protein Cottage Cheese Muffins combine the moistness of zucchini and cottage cheese with the wholesome flavors of einkorn and almond flours. Perfect for a nutritious breakfast or snack, these muffins are easy to prepare using a food processor and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 6 oz Zucchini
- 3/4 cup Cottage cheese (2% fat)
- 2 large Eggs
- 1 cup Einkorn flour
- 3/4 cup Wholesome Yum Blanched Almond Flour
- 1 tsp Baking powder
- 1/2 tsp Sea salt
- 3/4 cup Mexican blend cheese (shredded)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (176 degrees C). Line 10 muffin cups with parchment paper liners to prevent sticking.
- Shred Zucchini: Using a food processor fitted with a grating attachment, shred the zucchini finely. Transfer the shredded zucchini into a large mixing bowl and set aside. The food processor does not need cleaning before the next step.
- Blend Wet Ingredients: Replace the grating attachment with the standard knife blade in the food processor. Add the cottage cheese and eggs, then blend until the mixture is smooth and creamy.
- Add Dry Ingredients: To the food processor, add the einkorn flour, blanched almond flour, baking powder, and sea salt. Blend the mixture until smooth, scraping down the sides as necessary to ensure even mixing.
- Combine Batter: Transfer the batter from the food processor into the bowl with shredded zucchini. Add the shredded Mexican blend cheese and fold all ingredients together gently until the batter is evenly combined.
- Fill Muffin Cups: Using a large cookie scoop, divide the batter evenly among the prepared muffin cups, filling each nearly full for a nicely domed muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan. Then carefully remove the muffins from the pan. Serve warm, or cool completely for a firmer texture.
Notes
- If you don’t have einkorn flour, whole wheat flour can be used as a substitute, but texture and flavor may vary slightly.
- Using parchment paper liners helps easy removal and keeps the muffins from sticking to the pan.
- For a dairy-free option, consider substituting the cottage cheese and shredded cheese with suitable vegan alternatives, though texture will be affected.
- The muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Ensure the zucchini is not too watery, or you may want to gently squeeze out excess moisture before shredding to avoid soggy muffins.
Keywords: cottage cheese muffins, high protein muffins, zucchini muffins, healthy breakfast muffins, almond flour muffins, einkorn flour, low fat muffins
