Description
Tender, lightly sweetened muffins made with creamy cottage cheese and fresh zucchini—perfect for a wholesome breakfast or snack on the go.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat flour (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup plain cottage cheese
- ½ cup unsweetened applesauce or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (moisture squeezed)
- Optional: ½ cup chopped nuts, chocolate chips, or raisins
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat sugar, cottage cheese, applesauce (or butter), eggs, and vanilla until smooth.
- Gently fold the dry ingredients into the wet just until combined. Fold in zucchini and optional add-ins.
- Spoon batter into muffin cups, filling ¾ full. Bake for 18–22 minutes until golden and set.
- Cool 5 minutes in pan, then transfer to a wire rack. Enjoy warm or store airtight.
Notes
- Use room temperature ingredients for even mixing.
- Squeeze zucchini to avoid overly wet batter.
- Don’t overmix—just combine until flour disappears.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg