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Fluffy Cottage Cheese Oatmeal Muffins

Delightful breakfast muffins that combine the fluffiness of cottage cheese with the heartiness of oats, making them perfect for a nutritious start to your day or a wholesome snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Use regular or low-fat cottage cheese.
  • 2 large eggs Large eggs preferred for better binding.
  • 1/4 cup honey or maple syrup Can be adjusted to taste.
  • 1/4 cup milk Dairy or plant-based milk can be used.
  • 1 teaspoon vanilla extract For added flavor.
Dry Ingredients
  • 1 cup rolled oats Old-fashioned oats work best.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon baking soda For extra fluffiness.
  • 1/4 teaspoon salt Enhances the muffin flavor.
  • 1/2 teaspoon cinnamon Optional, for spice.
Mix-ins
  • 1/2 cup chopped nuts or dried fruits Optional, can use your preferred choice.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease them lightly.
  2. In a large mixing bowl, combine the cottage cheese, eggs, honey or maple syrup, milk, and vanilla extract. Whisk until well blended and creamy.
  3. In another bowl, mix together the rolled oats, baking powder, baking soda, salt, and cinnamon (if using).
  4. Gradually pour the dry ingredient mixture into the wet ingredient bowl. Stir gently until just combined. It’s okay if there are a few lumps.
  5. Fold in any chopped nuts or dried fruits, if using.
  6. Spoon the batter evenly into each muffin section, filling them about 2/3 full.
Baking
  1. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

For perfect muffins, avoid over-mixing; mix just until combined. Substitute cottage cheese with Greek yogurt for a different flavor. Store in a sealed container at room temperature for up to three days. Refrigerate for about a week and microwave for 10-15 seconds to warm up.