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Hey friends!
Are you in the mood for a sweet treat? I’ve got a delicious recipe just for you!
Today, I’m diving into rhubarb cottage cheese muffins.
They’re moist, tangy, and pack a protein punch thanks to the cottage cheese.
Perfect for breakfast or an afternoon snack.
You won’t be able to resist these little delights! Let’s get started!
Estimated Nutrition
- Calories: ~1500-1600
- Protein: ~70-75g
- Carbohydrates: ~60-65g
- Fiber: ~30-35g
- Fat: ~120-125g
- Saturated Fat: ~15-20g
- Sugar: ~10-15g (mainly from the rhubarb)
Common Mistakes to Avoid When Making the Muffins
Be careful not to overmix the batter when combining wet and dry ingredients, as this can lead to dense, tough muffins.
Avoid overfilling the muffin cups; stick to filling them about ¾ full to prevent overflow.
Don’t open the oven door while baking, as this can cause uneven baking.
Finally, resist the urge to remove the muffins from the pan immediately after baking; allow them to cool completely to prevent them from falling apart.
Keeping these things in mind will ensure that your muffins turn out perfect every time.
| Preparation Time | 15-25 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Ingredients
- 2 1/2 cups finely ground almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups finely diced fresh rhubarb
- 3 large eggs
- 1 teaspoon freshly grated ginger
- 1/2 cup monk fruit sweetener
- 1/2 cup cottage cheese or plain greek yogurt
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 350°F (180°C).
While the oven is heating up, line a 12-cup muffin pan with muffin liners to ensure your muffins come out easily after baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together 2 ½ cups of almond flour, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon powder.
Once mixed, stir in 2 cups of finely chopped fresh rhubarb until the rhubarb pieces are well coated with the flour mixture.
Step 3: Mix Wet Ingredients
In a separate large bowl, thoroughly mix together 3 large eggs, 1 teaspoon of freshly grated ginger, ½ cup of monk fruit sweetener, and ½ cup of cottage cheese.
Ensure the mixture is smooth and well combined.
Step 4: Combine Wet and Dry Mixtures
Add the wet egg mixture to the bowl containing the dry ingredients.
Stir until the mixtures are just combined.
Do not overmix, as this can result in dense muffins.
Step 5: Fill Muffin Cups and Bake
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Place the muffin pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Step 6: Cool and Serve
Once the muffins are done baking, remove the muffin pan from the oven and allow the muffins to cool completely in the pan.
After cooling, gently remove them from the muffin pan.
Enjoy your delicious rhubarb almond flour muffins!
