Description
These Fluffy Cottage Cheese Oatmeal Muffins combine wholesome oats, creamy cottage cheese, and whole wheat flour for a nutritious and delicious breakfast or snack option. Naturally sweetened with honey and lightly spiced with cinnamon, these muffins are moist, tender, and easy to prepare, making them perfect for a healthy start to your day.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup whole wheat flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups with cooking spray.
- Mix Oats and Cottage Cheese: In a medium-sized bowl, combine the rolled oats and cottage cheese, stirring them together until the oats are well-coated by the cheese.
- Add Milk: Pour the milk into the bowl with the oats and cottage cheese mixture, and stir until everything is evenly combined.
- Whisk Eggs: Crack the two eggs into a separate bowl and whisk them lightly until the yolks and whites are fully mixed.
- Add Honey, Oil, and Vanilla: Add the honey, vegetable oil, and vanilla extract to the eggs, and whisk until the ingredients are smooth and well-incorporated.
- Combine Dry Ingredients: In another bowl, mix together the whole wheat flour, baking powder, baking soda, salt, and cinnamon, ensuring all dry ingredients are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently to avoid overmixing.
- Fold in Oat Mixture: Fold in the oat and cottage cheese mixture, stirring just until everything is well combined.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake Muffins: Place the muffin tin into the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in Tin: Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes.
- Cool Completely: Transfer the muffins to a wire rack to cool completely before serving.
Notes
- Ensure not to overmix the batter to keep muffins fluffy and tender.
- Use rolled oats instead of instant oats for better texture.
- You can substitute vegetable oil with melted coconut oil or butter if preferred.
- Store muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- For added flavor, consider adding nuts, dried fruits, or chocolate chips.
