Best 3 Whole Wheat Cottage Cheese Breakfast Muffins Recipes
Whole wheat cottage cheese breakfast muffins are a delicious and nutritious way to start your day. They are packed with protein, fiber, and other essential nutrients, and they can be made in advance and reheated for a quick and easy breakfast on busy mornings. With so many different recipe variations available, there's sure to be a whole wheat cottage cheese breakfast muffin recipe that you'll love.
Here are our top 3 tried and tested recipes!
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
WHOLE WHEAT COTTAGE CHEESE BREAKFAST MUFFINS
These muffins are made with the goodness of whole-wheat flour to boost fibre. The addition of cottage cheese also provides protein to keep you satisfied throughout the morning.
Provided by howre you h.
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners. Stir the flour with the sugar, baking powder, baking soda and salt. Whisk the cottage cheese with the eggs, milk, oil, lemon zest, lemon juice and vanilla in a separate bowl. Make a well in the dry ingredients; pour in the wet ingredients and stir just until combined (do not over mix). Fold in the cranberries. Divide the batter evenly between the muffin cups. Sprinkle the tops with almonds (if using).
- Bake for 20 minutes or until golden and a toothpick inserted into the centre of a muffin comes out clean; cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 146.5, Fat 1, SaturatedFat 0.3, Cholesterol 1.9, Sodium 182.1, Carbohydrate 30, Fiber 2.6, Sugar 14.7, Protein 5.9
WHOLE WHEAT BREAKFAST MUFFINS
Make and share this Whole Wheat Breakfast Muffins recipe from Food.com.
Provided by Lizzy75 Brown
Categories Quick Breads
Time 34m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix in order as listed.
- Do not over beat.
- Spoon into greased muffin tins.
- Bake at 350 degrees for 19 minutes.
Nutrition Facts : Calories 193, Fat 9.4, SaturatedFat 0.7, Sodium 110.3, Carbohydrate 27, Fiber 2.4, Sugar 12.5, Protein 2.3
Tips:
- To make the muffins even more flavorful, consider adding some mix-ins, such as berries, nuts, or chocolate chips.
- If you don't have cottage cheese, you can substitute Greek yogurt or sour cream.
- If you want a sweeter muffin, add a little honey or maple syrup to the batter.
- For a gluten-free muffin, use gluten-free flour.
- These muffins are best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Whole Wheat Cottage Cheese Breakfast Muffins are a delicious and nutritious way to start your day. They're packed with protein, fiber, and healthy fats, and they're also incredibly easy to make. Whether you're looking for a quick and easy breakfast or a healthy snack, these muffins are a great option. With their simple ingredients and delicious taste, they're sure to become a family favorite.
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