Cottage Cheese Broccoli Cheddar Muffins
These savory muffins offer rich flavor in every warm, fluffy bite. They are a convenient crowd-pleaser perfect for busy mornings and afternoon snacks.
Ingredients
- 2 cups Broccoli Florets, Finely Chopped
- 1 tbsp Water
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Dry Mustard Powder
- 1/4 tsp Black Pepper
- 1 1/4 cups Full Fat Cottage Cheese
- 2 Large Eggs
- 1/2 cup Milk
- 1/3 cup Unsalted Butter, Melted
- 1 1/2 cups Sharp Cheddar Cheese, Shredded & Divided
- 2 Green Onions, Thinly Sliced
Equipment
- muffin tin
Instructions
- Preheat the oven to 375°F and grease or line a 12-cup muffin tin.
- Place the broccoli in a microwave-safe bowl with the water, cover and microwave for 2 minutes until bright green and barely tender. Drain and spread on a towel to cool and dry, so the muffins bake up fluffy instead of soggy.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, mustard powder and pepper.
- In a separate bowl, whisk the cottage cheese, eggs, milk and melted butter. Leave the curds whole, since they melt into creamy, cheesy pockets as the muffins bake.
- Add the wet mixture to the dry ingredients and stir halfway. Add the broccoli, 1 1/4 cups cheddar and green onions, then fold just until no dry flour remains.
- Divide the batter among the cups and top with the remaining 1/4 cup cheddar.
- Bake for 22-25 minutes, until golden brown, the cheese is bubbly and a toothpick comes out free of raw batter.
- Cool in the pan for 5 minutes, then loosen the edges with a thin spatula. Serve warm, or reheat leftovers for 15 seconds in the microwave.
Nutrition
Serving: 1servingCalories: 224kcalCarbohydrates: 19gProtein: 10gFat: 12g