Description
Soft and moist high-protein strawberry muffins made with cottage cheese, offering a lightly sweet, nutritious treat perfect for breakfast or snacks.
Ingredients
- 1 cup fresh strawberries, chopped
- 2 large eggs
- 1 1/2 cups flour (all-purpose or whole wheat)
- 1/2 cup protein powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup honey or maple syrup
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup cottage cheese
- Optional: 1/4 cup rolled oats or chopped nuts
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mix cottage cheese, eggs, honey or maple syrup, milk, and vanilla extract until smooth.
- In a separate bowl, combine flour, protein powder (if using), baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Gently fold in the chopped strawberries without overmixing.
- Divide the batter evenly into muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes
- Blend cottage cheese for a smoother texture if desired.
- Swap strawberries with blueberries or raspberries for variation.
- Add oats or nuts for extra texture.
- Avoid overmixing to keep muffins soft and fluffy.
- Store at room temperature for 2 days or refrigerate up to 5 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
