Craving a tasty snack that’s low on carbs?
Check out these savory cottage cheese muffins! They’re fluffy, flavorful, and super easy to make. Plus, they’re a great way to enjoy cottage cheese in a new way.
Ready to munch on something good? Let’s get started!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Ingredients
- 1 cup diced broccoli
- 1 cup full-fat cottage cheese
- 6 large whole eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: garlic powder
- Optional: onion powder
- Optional: paprika
- Optional: basil
- 1/2 cup diced pancetta cubes
- 12 mini muffins non-stick tray
Step 1: Preheat the Oven and Prepare Broccoli
Begin by preheating your oven to 350°F (175°C).
While the oven is heating, prepare 1 cup of diced broccoli, which will be used to make broccoli rice.
Step 2: Mix the Base Ingredients
In a mixing bowl, combine 1 cup of full-fat cottage cheese with 6 room temperature large whole eggs.
Add 1/4 teaspoon of salt and 1/4 teaspoon of black pepper to the mixture.
For extra flavor, you can optionally include garlic powder, onion powder, paprika, and basil to taste.
Step 3: Blend the Mixture
Using a blender or an immersion blender, blend the mixture until it is smooth and well combined.
This will create a creamy base for your muffins.
Step 4: Add Pancetta and Prepare Muffin Tray
Stir in 1/2 cup of diced pancetta cubes into the blended mixture.
Next, grease a non-stick mini muffin tray to prevent sticking.
Pour the mixture evenly into 12 muffin cups, filling each about three-quarters full.
Step 5: Bake the Muffins
Place the muffin tray in the preheated oven and bake for approximately 15 minutes.
Keep an eye on them, and remove the muffins once they are golden brown and set in the center.
Step 6: Cool and Serve
After baking, allow the muffins to cool for a few minutes in the tray before transferring them to a wire rack.
Serve warm and enjoy your delicious broccoli and pancetta muffins!
