Ingredients
Scale
- 1 cup Low-fat or 2% Cottage cheese
- 2 Large eggs
- 1 cup Oat flour (blended rolled oats)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin with non-stick cooking spray or use silicone muffin liners for easy removal. Place the cottage cheese and eggs into a blender or food processor. Pulse until the mixture is completely smooth and creamy. Once smooth, pour the mixture into a medium mixing bowl and fold in the oat flour until just combined. Avoid overmixing to keep the muffins light.
- Divide the batter evenly among six muffin cups, filling each about three-quarters of the way full. Place the muffin tin on the center rack of your preheated oven. Bake for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins will rise beautifully while baking and should feel firm to the touch when they are done.
- Remove the tin from the oven and let the muffins cool in the pan for at least 5 to 10 minutes. This cooling period is crucial as it allows the structure to set. Carefully remove the muffins from the tin and place them on a wire rack to finish cooling. Serve them warm with a dollop of Greek yogurt, a drizzle of honey, or some fresh berries for a complete and delicious high-protein meal.
- Cook Time: 30 minutes