Fluffy Cottage Cheese Egg Muffins with Cheddar and Scallions
By Emma Collins
Prep
10 min
Cook
33 min
Total
43 min
Servings
6
Level
Easy
Bake the six muffins at the start of the week as quick, convenient breakfast and snack options that will be fluffy the next day. Cottage cheese egg muffins have a mildly tangy flavor, cheddar depth, and scallions throughout.
Ingredients in these baked goods include full-fat cottage cheese, eggs, sharp cheddar cheese, green onions, salt, and pepper; shredded cheddar cheese adds flavor. Some all-purpose flour and baking powder are added to the mixture until the flour is fully combined. The all-purpose flour helps prevent the baked goods from becoming too heavy by soaking up some of the cottage cheese's moisture. Rice flour and a gluten-free baking powder are possible gluten-free alternatives.
Expect muffins to contract while baking and increase in size a bit after baking. Both types of muffin size changes are normal. A tip to help you decide when muffins are baked is to check for moist muffins in the pan after they cool, not wet muffin centers. Overmixing batter containing flour and baking powder will make muffins dense. Pour batter into greased or paper-lined muffin tins right away.
Serve muffins with ketchup and other toppings, including baked beans and sausage or smoothies. Small muffins are easy to carry as snacks and portable breakfasts. Instructions state that muffins stay good for several hours at room temperature.
Why this recipe works
- Six muffins can be easily divided into portions for consumption throughout the week, one muffin is a good breakfast or snack choice.
- The flour and baking powder absorb excess moisture from the cottage cheese to avoid making the muffins too dense the next day after baking and cooling.
- Freeze muffins after they cool. Defrost them overnight in the refrigerator so you can use the muffins for meals beyond breakfast for the first few days they are available.
- A quick microwave heating can help soften leftovers to make them more palatable, eliminating the need to prepare another breakfast.
- Cooling the muffins in the pan keeps them soft and makes them easier to remove and divide into single muffins.
- Optional foods added to the dish, including ham, bacon, vegetables, and spices, can cause variations from one batch to another.
- The recipe directions advise against these additions to avoid adding too much liquid to the skillet.
Ingredients
- •1 tsp butter (approximate, for greasing the muffin pan)
- •cooking spray (for greasing the muffin pan, alternative to butter)
- •1 cup full-fat cottage cheese (+ 1/2 tablespoon (240 g))
- •6 large eggs
- •½ cup mature cheddar cheese (shredded)
- •4 tbsp scallions or spring onions (finely chopped)
- •2 tbsp all-purpose or plain flour (rice flour can be used instead)
- •½ tsp baking powder (use gluten-free baking powder if required)
- •⅓ tsp fine sea salt
- •black pepper (to taste)
Instructions
- 1
Preheat the oven to 350F/180C/160 fan/gas mark 4. Grease a 6-hole muffin pan with approximately 1 teaspoon butter or cooking spray, then set aside.
- 2
Whisk the eggs in a large mixing bowl until smooth.
- 3
Whisk in the cottage cheese, cheddar, scallions, salt, and pepper until thoroughly incorporated.
- 4
Sift in the flour and baking powder, then gently stir with a whisk just until combined. Stop stirring as soon as the flour is no longer visible.
- 5
Spoon the batter into the prepared muffin pan.
- 6
Bake in the center of the oven for 30-33 minutes. Remove from the oven and cool in the pan for 10-15 minutes before serving.
FAQ
Nutrition (per serving)
Calories
108
Protein
8g
Fat
7g
Carbs
3g
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