Cooked - Gingerbread Cottage Cheese Breakfast Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Gingerbread Cottage Cheese Breakfast Muffins

1.0

1 cup cottage cheese (225 g)

2 large eggs

½ cup almond flour or oat flour (50 g almond flour or 55 g oat flour)

2 tbsp molasses or honey or maple syrup (30 ml)

1 tsp ground ginger (2 g)

1 tsp cinnamon (2 g)

½ tsp nutmeg optional (1 g)

1 tsp vanilla extract (5 ml)

1 tsp baking powder (4 g)

Pinch of salt (0.5 g)

Preheat oven to 350°F (175°C). Grease or line a muffin tin.
Stir cottage cheese and eggs with vanilla and molasses until smooth.
Mix in flour, baking powder, ginger, cinnamon, nutmeg if using, and salt until a soft batter forms.
Spoon batter evenly into 8 muffin cups.
Bake 18–22 minutes until risen and lightly firm.
Cool 3–5 minutes before eating. Enjoy warm.

Tips: Do not overmix so muffins stay tender. Let cool a few minutes so they hold shape. Store airtight in the fridge for 4 days or freeze up to 2 months. Reheat gently to keep them soft.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 21 weeks ago

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