Cottage Cheese Zucchini Muffins: The Ultimate Healthy Muffin Recipe
Introduction to Cottage Cheese Zucchini Muffins
These delightful Cottage Cheese Zucchini Muffins are a fantastic way to sneak in some veggies while enjoying a tasty treat. Perfect for breakfast, snacks, or even a light lunch, these muffins are moist, flavorful, and packed with protein. Whether you’re looking for a healthy option or just a delicious muffin, this recipe has it all.
A Personal Story Behind My Cottage Cheese Zucchini Muffins Journey
Growing up, my grandmother always had a way of making vegetables appealing. She would often bake with zucchini, incorporating it into sweet and savory dishes alike. When I stumbled upon this recipe for Cottage Cheese Zucchini Muffins, it reminded me of her comforting kitchen and the delicious aromas that filled the air. These muffins not only bring back fond memories but also provide a wholesome option for my family.
What Makes This Cottage Cheese Zucchini Muffins Recipe Special?
What sets this recipe apart is the combination of cottage cheese and zucchini, which adds moisture and nutrition without compromising on taste. The almond flour gives the muffins a lovely texture, while the spices enhance the flavor profile. Plus, they’re incredibly easy to make, making them a perfect choice for any home cook, regardless of skill level.
The Full Cottage Cheese Zucchini Muffins Recipe
Ingredients
- 1/4 cup coconut oil, melted (or any other oil or butter)
- 1 cup plain whole milk cottage cheese (e.g., Good Culture)
- 1/4 cup milk (any nut or seed milk)
- 2 eggs
- 3 cups almond flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup grated zucchini, squeezed to remove excess liquid
- 1 cup cheddar cheese (or any other cheese like Parmesan)
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray, oil, or butter.
- Shred the zucchini using a cheese grater or food processor. Squeeze the shredded zucchini in a paper towel or cheese cloth to remove excess liquid. This step is crucial to prevent soggy muffins!
- In a large bowl, whisk together the melted coconut oil, cottage cheese, milk, and eggs until well combined.
- Fold in the almond flour, baking soda, salt, pepper, garlic powder, and onion powder. Then add the strained zucchini and cheese, mixing well until the mixture is uniform.
- Divide the mixture evenly among the muffin tin cups, filling each about 3/4 of the way full.
- Bake for 25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool on the counter for 5-10 minutes. Use a toothpick to gently remove them from the pan by sliding it around the edges and then flipping the tin upside down. Be gentle to maintain their shape!
- Serve the muffins immediately and savor the delightful flavors!
Serving Suggestions and Variations for Cottage Cheese Zucchini Muffins
These muffins are delightful on their own but can also be served with a dollop of Greek yogurt or a drizzle of honey for added richness. For a twist, try adding some chopped herbs like basil or chives to the mixture before baking. You can also substitute the cheddar cheese with feta or goat cheese for a different flavor profile. If you’re feeling adventurous, consider adding some chopped sun-dried tomatoes or olives for a Mediterranean flair!
Frequently Asked Questions About Cottage Cheese Zucchini Muffins
Can I use a different type of flour?
Yes, you can use regular all-purpose flour, but note that this may change the texture slightly.
How do I store leftover muffins?
Store the muffins in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I add nuts or seeds to the muffins?
Absolutely! Chopped walnuts, almonds, or sunflower seeds can add a nice crunch to your muffins.
Are these muffins gluten-free?
Yes, if you use almond flour and ensure all other ingredients are gluten-free, these muffins will be gluten-free.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 220
- Servings: 12
Cottage Cheese Zucchini Muffins
Equipment
- Muffin tin Greased with non-stick spray or oil.
Ingredients
Main Ingredients
- 1 cup coconut oil, melted or any other oil or butter
- 1 cup plain whole milk cottage cheese e.g., Good Culture
- 1 cup milk any nut or seed milk
- 2 count eggs
- 3 cup almond flour
- 1 tsp baking soda
- 1 tsp salt
- 1 2 pepper
- 1 2 garlic powder
- 1 2 onion powder
- 1 cup grated zucchini squeezed to remove excess liquid
- 1 cup cheddar cheese or any other cheese like Parmesan
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray, oil, or butter.
- Shred the zucchini using a cheese grater or food processor. Squeeze the shredded zucchini in a paper towel or cheese cloth to remove excess liquid. This step is crucial to prevent soggy muffins!
- In a large bowl, whisk together the melted coconut oil, cottage cheese, milk, and eggs until well combined.
- Fold in the almond flour, baking soda, salt, pepper, garlic powder, and onion powder. Then add the strained zucchini and cheese, mixing well until the mixture is uniform.
- Divide the mixture evenly among the muffin tin cups, filling each about 3/4 of the way full.
- Bake for 25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool on the counter for 5-10 minutes. Use a toothpick to gently remove them from the pan by sliding it around the edges and then flipping the tin upside down. Be gentle to maintain their shape!
- Serve the muffins immediately and savor the delightful flavors!