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Carrot Cottage Cheese Muffins

Carrot Cottage Cheese Muffins

French Kiss Cook
Add Cottage Cheese to Carrot Muffins for an extra boost of protein and extra moisture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Baking, Breakfast
Cuisine American
Servings 6 Jumbo Muffins
Calories 362 kcal

Ingredients
  

Dry Ingredients

  • 1½ cup All Purpose Flour
  • 1½ teaspoon Ground Cinnamon
  • 1½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda

Wet Ingredients

  • 1 cup Cottage Cheese
  • 2 large Eggs
  • ½ cup Brown Sugar
  • ¼ cup Unsalted Butter melted
  • 1¾ cup Carrots grated
  • ½ cup Sultana Raisins

Instructions
 

  • Preheat the oven to 375F and line a 6-cavity Jumbo Muffin mold.
  • Combine in a medium bowl, the flour, cinnamon, baking powder, and baking soda. Whisk to combine.
  • Use an immersion blender to puree the cottage cheese until smooth.
  • Pour the blended cottage cheese in a large mixing bowl. Add to it, the eggs, melted butter, and brown sugar. Whisk until smooth.
  • Pour the dry ingredients into the wet ingredients. Use a rubber spatula to start mixing the two together.
  • Add the grated carrots and the raisins to the batter. Fold in the ingredients until the the batter comes together, without over mixing.
  • Divide the batter equally in the 6 muffins cavities.
  • Bake the Carrot Cottage Cheese Muffins in the preheated 375F oven for 23-25 minutes. Muffins are ready when a toothpick inserted in the middle comes out clean.

Video

Nutrition

Calories: 362kcalCarbohydrates: 57gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 88mgSodium: 367mgPotassium: 341mgFiber: 3gSugar: 21gVitamin A: 6614IUVitamin C: 3mgCalcium: 140mgIron: 2mg
Keyword Carrot, cottage cheese, muffin
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