Fluffy Cottage Cheese Egg Muffins (Print)
Soft, tangy muffins with cottage cheese, cheddar, and scallions. Perfect for quick breakfasts or satisfying snacks.
# What You'll Need:
→ Main Ingredients
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1 cup + ½ tbsp full-fat cottage cheese
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6 large eggs
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½ cup shredded cheddar cheese
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4 tablespoons finely chopped scallions or spring onions
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2 tablespoons all-purpose/plain flour
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½ teaspoon baking powder (gluten-free if required)
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⅓ teaspoon fine sea salt plus pepper to taste
# How to Make It:
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Preheat the oven to 350°F (180°C/160°C fan/gas mark 4). Grease a 6-hole muffin pan using butter (approximately 1 teaspoon) or cooking spray. Set aside.
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In a large mixing bowl, whisk the eggs until smooth.
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Whisk in the cottage cheese, cheddar, scallions, salt, and pepper until thoroughly combined.
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Sift the flour and baking powder, then gently stir into the egg mixture using a whisk, stopping as soon as the flour is no longer visible.
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Spoon the batter evenly into the prepared muffin pan.
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Place the muffin pan in the center of the oven and bake for 30-33 minutes or until set. Remove from the oven and allow to cool in the pan for 10-15 minutes before serving.
# Additional Notes:
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Do not overstir the batter after adding the flour and baking powder.
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Allow muffins to cool in the pan for 10-15 minutes to prevent them from falling apart when removed.
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Best served warm.
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Leftover muffins can be refrigerated in an airtight container for up to 3 days and reheated briefly in the microwave before serving.
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Muffins can be frozen for up to 3 months. Defrost in the fridge overnight before reheating.
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For a gluten-free option, substitute all-purpose flour with rice flour or another gluten-free flour.