Ingredients
✅ 1 cup + ½ tbsp (240g) full-fat cottage cheese
✅ 6 large eggs
✅ ½ cup (50g) shredded cheddar cheese
✅ 4 tbsp finely chopped scallions/spring onions
✅ 2 tbsp all-purpose flour (see notes for gluten-free option)
✅ ½ tsp baking powder
✅ ⅓ tsp fine sea salt + pepper to taste
Instructions
1️⃣ Preheat oven to 350°F (180°C). Grease a 6-hole muffin pan with butter or cooking spray.
2️⃣ Whisk eggs in a large mixing bowl until smooth.
3️⃣ Mix ingredients: Whisk in cottage cheese, cheddar, scallions, salt, and pepper until fully combined.
4️⃣ Add flour & baking powder: Sift in and gently mix until just combined—do not overmix!
5️⃣ Fill pan: Spoon batter evenly into muffin pan.
6️⃣ Bake for 30-33 minutes until golden and set. Let cool for 10-15 minutes before removing from the pan.
Notes
✔ Refrigerate leftovers in an airtight container for up to 3 days.
✔ Freeze for up to 3 months & defrost in the fridge overnight.
✔ Gluten-free? Swap all-purpose flour for rice flour or any GF flour!
- Prep Time: 10 minutes
- Cook Time: 33 minutes
Nutrition
- Calories: 108 per muffin
- Fat: 7g per muffin
- Carbohydrates: 3g per muffin
- Protein: 8g per muffin