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Tender, protein-rich morning muffins baked with blended cottage cheese, a touch of honey, and sweet vanilla.
Yumzy
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Preheat your oven to 191 °C (190 °C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.
In a blender or medium mixing bowl, combine the cottage cheese, eggs, honey, melted butter, and vanilla extract until completely smooth.
In a separate large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Pour the wet cottage cheese mixture into the dry ingredients and gently fold with a spatula just until no dry flour streaks remain.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake for 18 to 22 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Warm for 10 seconds in the microwave before serving.
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