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Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or cooking spray.
- In a large mixing bowl, combine eggs, cottage cheese, almond flour, sugar, baking powder, vanilla extract, and a pinch of salt.
- Whisk the mixture until smooth and well incorporated.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
- Remove from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Serve warm, and enjoy your fluffy cottage cheese pancake muffin bites!
Chef’s Tips
- Add a handful of fresh berries to the batter for a fruity twist.
- For a savory version, omit the sugar and vanilla, and add grated cheese and herbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition (per serving)
Approximate calories: 150, Protein: 8g, Carbs: 12g, Fat: 8g
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