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Savory Cottage Cheese Muffins

Savory Cottage Cheese Muffins are one of my favourites for an afternoon snack or breakfast. Made with chickpea flour, ground almonds, cheese, and broccoli, these gluten-free muffins are sure to keep you satisfied. Freezer-friendly and perfect for meal prep.
Course Breakfast, Snack
Cuisine American
Keyword Cottage Cheese Muffins, Savory Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 muffins
Calories 223kcal

Ingredients

  • 1 cup cottage cheese preferably full fat
  • 4 large eggs
  • ¼ cup chickpea flour
  • 1 ½ cups almond flour or 1 cup / 150g whole almonds ground to a fine powder
  • 1 teaspoon baking powder
  • ¼ cup milk
  • ¾ cup grated cheddar cheese divided
  • 1 cup finely chopped broccoli florets from lightly steamed broccoli

Instructions

  • Heat your oven to 200°C / 400°F.
  • Line 9 muffin tins with parchment muffin liners, or squares of parchment paper.
  • If you don't already have steamed broccoli on hand, start by lightly steaming some broccoli florets and stems. Rinse in cold water, squeeze out the moisture with a clean kitchen towel, and finely chop the broccoli. You should have 1 cup of chopped broccoli for this recipe.
  • In a large bowl, whisk together 1 cup cottage cheese, 4 eggs, and ¼ cup milk.
  • Add ¼ cup chickpea flour, 1 ½ cups almond meal, and 1 teaspoon baking power and mix well.
  • Now add ½ cup of grated cheddar cheese, and 1 cup finely chopped steamed broccoli florets.
  • Spoon into 9 prepared muffin cups. Sprinkle the tops the muffins with remaining ¼ cup of cheese.
  • Set in the oven and bake for 25 - 30 minutes, until the tops are golden and puffy. Remove from the oven and cool on a wire rack.

Notes

  • Nutrition values are an estimate only.
  • Parchment muffin liners or silicon muffin cups are essential for this recipe.
  • Chickpea flour can be replaced with another bean flour or all-purpose flour if desired.
  • Almond flour can be made by grinding 1 cup whole almonds in a food processor. 
  • Muffins can be frozen once completely cooled and stored for up to 3 months. 

Nutrition

Calories: 223kcal | Carbohydrates: 8g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 188mg | Potassium: 182mg | Fiber: 3g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 9mg | Calcium: 174mg | Iron: 1mg