Simple Cottage Cheese Oatmeal Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
226 g plain cottage cheese
02 -
2 large eggs
03 -
2 tablespoons pure maple syrup
04 -
2 teaspoons vanilla essence
→ Dry Ingredients
05 -
125 g rolled oats
06 -
2 teaspoons baking powder
07 -
2 teaspoons ground cinnamon
08 -
0.5 teaspoon ground nutmeg
09 -
0.25 teaspoon salt
10 -
90 g mini chocolate chips
# Instructions:
01 -
Preheat oven to 175°C. Line a muffin tin with silicone liners or lightly grease to prevent sticking.
02 -
In a blender, combine cottage cheese, rolled oats, eggs, maple syrup, vanilla essence, baking powder, ground cinnamon, ground nutmeg, and salt. Blend for around 30 seconds, just until smooth. Avoid over-blending to maintain optimal batter texture.
03 -
Gently fold in most of the mini chocolate chips, reserving approximately 1 tablespoon for topping. Let the batter rest for 5 minutes to thicken.
04 -
Divide the batter evenly among 9 prepared muffin cups, about 2.5 tablespoons per cup. Sprinkle reserved chocolate chips on top of each portion. Bake for 22–25 minutes, or until muffin tops are golden brown.
05 -
Allow muffins to cool in the tin for a few minutes to set before removing. Serve warm or at room temperature.
# Notes:
01 -
Letting the batter rest allows oats to absorb moisture for a more tender crumb.