Cottage Cheese Muffins (High Protein) Recipe

Introduction

These Cottage Cheese Muffins are a delicious, high-protein snack perfect for breakfast or a healthy treat throughout the day. With zucchini for moisture and a blend of flours, they’re both satisfying and nutritious.

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. Transfer it to a large bowl and set aside.
3. Step 3: Switch to the knife blade on the food processor. Add cottage cheese and eggs, then blend until smooth.
4. Step 4: Add einkorn flour, almond flour, baking powder, and sea salt to the food processor. Blend again until smooth, scraping down the sides as needed.
5. Step 5: Pour the batter from the food processor into the bowl with shredded zucchini. Add shredded cheese and gently fold to combine evenly.
6. Step 6: Using a large cookie scoop, divide the batter evenly into the lined muffin cups, filling them almost full.
7. Step 7: Bake for 25-30 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
8. Step 8: Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack. Enjoy warm or cool completely for a firmer texture.

Tips & Variations

• If you don’t have einkorn flour, you can substitute with whole wheat or all-purpose flour, but adjust liquid slightly if needed.
• Try adding herbs like chives or parsley to boost flavor.
• For a dairy-free option, use a plant-based cottage cheese substitute and a vegan cheese alternative.

Storage

Store these muffins in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving. They 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 use regular all-purpose flour instead of einkorn flour?

Yes, you can substitute all-purpose flour, though the texture may be slightly different. You might need to adjust the liquid content to maintain the right batter consistency.

How do I prevent the muffins from getting soggy?

Make sure to cool the muffins completely on a wire rack before storing. This helps prevent moisture buildup. Also, avoid overfilling the muffin cups to ensure even baking.

Cottage Cheese Muffins (High Protein) Recipe

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★★★★★

4.6 from 69 reviews

• Author: lilan
• Total Time: 40-45 minutes
• Yield: 10 muffins 1x
• Diet: Low Fat

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Description

These high-protein Cottage Cheese Muffins combine the moistness of zucchini and the creamy texture of cottage cheese with hearty einkorn and almond flours. Perfectly savory with a Mexican cheese blend, they make a nutritious snack or breakfast option that’s both filling and delicious.

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Ingredients

Scale 1x2x3x

Vegetables and Dairy

• 6 oz Zucchini
• 3/4 cup Cottage cheese (2%)
• 3/4 cup Mexican blend cheese, shredded

Wet Ingredients

• 2 large Eggs

Dry Ingredients

• 1 cup Einkorn flour
• 3/4 cup Wholesome Yum Blanched Almond Flour
• 1 tsp Baking powder
• 1/2 tsp Sea salt

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (176 degrees C) and line 10 muffin cups with parchment paper liners to prepare for baking.
2. Shred Zucchini: Attach the grating attachment to your food processor and shred the zucchini. Transfer the shredded zucchini to a large bowl and set aside. No need to clean the food processor.
3. Blend Wet Ingredients: Switch to the knife blade (S blade) on the food processor. Add the cottage cheese and eggs, then blend until the mixture is smooth and creamy.
4. Add Dry Ingredients: To the wet mixture in the food processor, add einkorn flour, almond flour, baking powder, and sea salt. Blend again until the batter is smooth, scraping down the sides as needed for even mixing.
5. Combine Batter and Zucchini: Pour the blended batter into the bowl with the shredded zucchini. Add the shredded Mexican blend cheese. Fold everything together gently until the mixture is uniformly combined.
6. Portion into Muffin Cups: Use a large cookie scoop or spoon to divide the batter evenly into the prepared muffin cups, filling each almost to the top.
7. Bake Muffins: Place the muffin tin in the oven and bake for 25-30 minutes, until the muffins turn golden on top and a toothpick inserted in the center comes out clean.
8. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5-10 minutes. Then transfer them out of the pan. Enjoy warm or allow to cool completely to help set the texture.

Notes

• Using einkorn flour adds a nutty flavor and is more nutrient-dense than regular wheat flour.
• Blending the cottage cheese and eggs creates a smooth batter that helps bind the muffins.
• Folding in shredded zucchini adds moisture and texture without making the batter watery.
• Almond flour helps keep these muffins moist and adds healthy fats, making them more filling.
• These muffins are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
• Feel free to substitute the Mexican blend cheese with your preferred cheese mix or omit for a lower fat option.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: cottage cheese muffins, high protein muffins, zucchini muffins, healthy breakfast, savory muffins, baking, einkorn flour, almond flour