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recipe fluffy cottage cheese egg muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: General
Description
These Herb-Swirled Cottage Cheese Egg Muffins are a delicious and protein-packed breakfast option. They’re easy to make and perfect for meal prepping or a quick, satisfying bite.
Ingredients
Scale
- 240 g (1 cup) Cottage Cheese, drained
- 240 ml (1 cup) Whole Milk
- 4 Large Eggs
- 120 g (1 cup) All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
- 115 g (½ cup) Cream Cheese, softened
- 60 ml (¼ cup) Roasted Red Pepper Purée
- 1 Tbsp (≈15 ml) Chives, chopped
- 1 tsp Smoked Paprika
- 2 Tbsp (30 ml) Olive Oil
- 2 Tbsp (30 g) Butter, melted
Instructions
- Preheat and Grease: Preheat oven to 190°C (375°F) and grease a muffin tin.
- Combine Wet Ingredients: Whisk cottage cheese, milk, and eggs until smooth.
- Combine Dry Ingredients: Whisk flour, baking powder, salt, and pepper.
- Combine Mixtures: Gradually add dry ingredients to wet, mixing until just combined.
- Make Red Pepper Swirl: Blend cream cheese, pepper purée, chives, and paprika until smooth.
- Fill and Swirl: Fill muffin cups two-thirds full, add swirl, and marble gently.
- Bake to Golden: Bake for 20-22 minutes, until golden and a toothpick comes out clean.
- Cool and Serve: Cool in tin for 5 minutes, then transfer to a rack.
Notes
Draining the cottage cheese is crucial for preventing soggy muffins. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 3 muffins
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 150 mg