Gingerbread Cottage Cheese Breakfast Muffins

• toplam süre: 1 hour 18 minutes

Malzemeler

Warm, High-Protein & Naturally Sweetened

Ingredients (makes 8 muffins):

1 cup cottage cheese (240 ml | 220 g)

2 large eggs (≈100 ml | 110 g without shell)

½ cup almond flour (120 ml | 48 g) or oat flour for a softer crumb

2 tbsp molasses (30 ml | 40 g) or honey/maple syrup for sweetness

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 (5 ml | 4 g)

Pinch of salt (1 g)

Nutrition info (per muffin):

180 kcal | 11g protein | 8g fat | 12g carbs

Yöntemler

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C). Line or grease a muffin tin.

Step 2: Mix Wet Ingredients

Whisk together cottage cheese, eggs, molasses, and vanilla until smooth.

Step 3: Add Dry Ingredients

Fold in almond flour, ginger, cinnamon, nutmeg, baking powder, and salt until fully combined.

Step 4: Fill & Bake

Divide batter among muffin cups. Bake 18–22 minutes until golden and a toothpick comes out clean.

Step 5: Cool & Serve

Cool slightly before serving. Enjoy warm or at room temperature.

Tips for Success

Use well-blended cottage cheese for a smoother texture.

Do not overmix after adding flour to keep muffins soft.

Optional: sprinkle a few chopped nuts or chocolate chips on top before baking.

Variations

Softer muffins: use oat flour instead of almond flour.

Sweeter option: add 1 tbsp honey or maple syrup extra.

Extra spice: increase ginger or cinnamon by ½ tsp for more warmth.

Storage

Fridge: up to 5 days (airtight)

Freeze: up to 1 month, reheat 3–5 minutes in oven

Time

Prep: 7 minutes

Bake: 18–22 minutes

Total: 25–29 minutes