Description
These Fluffy Cottage Cheese Oatmeal Muffins are a wholesome and delicious treat, combining the creaminess of cottage cheese with the heartiness of rolled oats and whole wheat flour. Naturally sweetened with honey and flavored with cinnamon and vanilla, these muffins are perfect for a nutritious breakfast or a satisfying snack.
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 to prepare for baking.
- Combine Oats and Cottage Cheese: In a medium bowl, mix the rolled oats with cottage cheese, stirring until the oats are well coated with the cheese for a creamy base.
- Add Milk: Pour the milk into the mixture of oats and cottage cheese, stirring until fully combined for a smooth consistency.
- Whisk Eggs: Crack the eggs into a separate bowl and whisk lightly until the whites and yolks are fully blended.
- Mix Wet Ingredients: Add honey, vegetable oil, and vanilla extract to the whisked eggs. Whisk all together until smooth and well incorporated.
- Mix Dry Ingredients: In another bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Mix well to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently to avoid overmixing which can result in dense muffins.
- Fold in Oat Mixture: Gently fold the oat and cottage cheese mixture into the batter just until combined, ensuring an even texture.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are cooked through.
- Cool in Tin: Remove the muffins from the oven and let them cool in the tin for 5 minutes to set up and be easier to remove.
- Cool Completely: Transfer the muffins to a wire rack and allow them to cool completely before serving to maintain their fluffy texture.
Notes
- Ensure not to overmix the batter as it can lead to dense muffins.
- You can substitute honey with maple syrup for a vegan option if you also replace eggs and dairy.
- Use paper liners or grease muffin tins well to prevent sticking.
- For added flavor, consider adding nuts or dried fruits to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
