Cottage Cheese Muffins (High Protein) Recipe
These high-protein Cottage Cheese Muffins are a delicious and nutritious snack or breakfast option. Made with fresh zucchini, cottage cheese, einkorn and almond flours, and a blend of Mexican cheeses, they offer a moist texture and savory flavor perfect for anyone seeking a healthy, protein-packed treat.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables and Dairy
- 6 oz zucchini
- 3/4 cup cottage cheese (2% fat)
- 3/4 cup Mexican blend cheese, shredded
Dry Ingredients
- 1 cup einkorn flour
- 3/4 cup blanched almond flour
- 1 tsp baking powder
- 1/2 tsp sea salt
Other
- 2 large eggs
Instructions
- Preheat the oven and prepare the muffin tin: Preheat your oven to 350°F (176°C). Line 10 muffin cups with parchment paper liners to prevent sticking.
- Shred the zucchini: Attach the grating blade to your food processor and shred the zucchini. Transfer the shredded zucchini to a large bowl and set aside.
- Blend wet ingredients: Replace the grating blade with the knife blade (S blade) in the food processor. Add the cottage cheese and eggs, then blend until the mixture is smooth and well combined.
- Add dry ingredients: To the wet mixture in the food processor, add the einkorn flour, blanched almond flour, baking powder, and sea salt. Blend again until the batter is smooth, stopping to scrape down the sides as needed.
- Combine batter and zucchini: Transfer the batter from the food processor to the bowl with the shredded zucchini. Add the shredded Mexican blend cheese and gently fold everything together until evenly combined.
- Portion the batter into muffin cups: Using a large cookie scoop or spoon, evenly distribute the batter into the prepared muffin tin cups. Fill each nearly full for nicely rounded muffins.
- Bake the muffins: Place the muffin tin in the oven and bake for 25-30 minutes, or until 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 transfer to a wire rack if desired. Enjoy them warm or cool completely for a firmer texture.
Notes
- Using parchment liners helps prevent sticking and makes cleanup easier.
- For best texture, shred the zucchini finely using the food processor grating attachment.
- These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
- The combination of einkorn and almond flour keeps these muffins moist while adding nutrition.
- Feel free to substitute the Mexican blend cheese with cheddar or mozzarella if preferred.
Keywords: Cottage cheese muffins, high protein muffins, healthy muffins, zucchini muffins, einkorn flour muffins, savory muffins, protein breakfast, gluten free alternative
