Description
These muffins are a savory twist on your classic bake—packed with protein, greens, and creamy cheeses. They’re perfect for breakfast on the go, a light lunch, or an anytime snack. One batch, endless possibilities. Let your oven bring the comfort!
Ingredients
2 tablespoons olive oil
6 cups fresh spinach, rough chopped
2 cups cottage cheese (full fat or low fat)
6 large eggs
1 cup crumbled feta cheese
1 cup milk (any kind)
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C). Lightly grease or line two 12-cup muffin pans.
In a skillet, heat olive oil over medium heat. Add spinach and sauté until wilted. Set aside to cool slightly.
In a large bowl, whisk together cottage cheese, eggs, milk, and feta.
Stir in the cooked spinach.
In a separate bowl, whisk flour, baking powder, baking soda, salt, and pepper.
Add dry ingredients to wet and stir until just combined.
Spoon batter into muffin cups, filling each about 3/4 full.
Bake for 20–25 minutes, or until tops are golden and a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a rack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 140 / Muffin
- Fat: 7g / Muffin
- Carbohydrates: 10g / Muffin
- Fiber: 2g / Muffin
- Protein: 7g / Muffin