Protein Muffins with Cottage Cheese
Protein Muffins with Cottage Cheese
Preheat the oven to 180℃ (top-bottom mode) or 170℃ (fan-assisted mode).
Line a muffin tin with paper liners, or grease it with butter and dust with wheat flour.
Transfer the cottage cheese to a bowl.
Add skyr and eggs - blend together with a blender or food processor until smooth.
Pour wheat flour into a bowl, add baking powder and sugar - mix with a spoon.
If you have protein powder, add it to the bowl and mix.
Pour in the blended skyr with eggs.
Pour in the oil and mix.
Spoon the batter into the prepared muffin liners - I spooned about 3 tablespoons per muffin and got 11 pieces. If you have smaller liners, spoon about 2 tablespoons.
Arrange some fruit on top of the muffins.
Place the muffin tin with muffins into a hot oven and bake for about 20-30 minutes - until a toothpick comes out clean.
After baking, cool and sprinkle with a little powdered sugar.
I provide nutritional values for 11 pieces and the products I used.
A glass has a capacity of 250 ml.
See the notes below the recipe for possible substitutes for the products used or tips for preparation.
The recipe video is in Polish, but you can watch it to see the step-by-step process.
