Cottage Cheese Breakfast Muffins
Ingredients
- 1 1/2 cups (180 g) Robin Hood® Best for Cake & Pastry Flour
- 1/2 tsp (2.5 g) salt
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 3 tbsp (45 mL) maple syrup
- 2 eggs + 1 egg white (set out to room temperature)
- 1 cup (240 g) cottage cheese
- 1/4 cup (60 g) butter, melted and cooled
- Mix In Options:
- 1 cup (120 g) shredded gruyere cheese + 5 pieces cooked, crispy bacon
- 1 cup (150 g) blueberries + 1/2 cup (60 g) chopped walnuts + 1 tsp (5 mL) vanilla
- 1 cup (175 g) chocolate chips + 1 tsp (5 mL) cinnamon
Directions
Step 1:
Preheat oven to 375°F (190°C) and line a muffin tin with muffin paper or parchment paper.
Step 2:
In a large bowl, combine flour, baking powder and baking soda.
Step 3:
In another bowl, whisk together eggs, salt and maple syrup.
Step 4:
Add the egg mixture to the flour mixture and blend together with a hand mixer.
Step 5:
Add the cottage cheese and blend well.
Step 6:
Add the butter, folding it gently into the batter.
Step 7:
Add mix-ins and stir well. We love gruyere + cooked bacon, blueberries + walnuts + vanilla or chocolate chips + cinnamon.
Step 8:
Scoop the muffin batter into the prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool the muffins, enjoy the muffins, then be sure to enjoy your day.