High Protein Breakfast 'Muffins'
These high-protein breakfast “muffins” are little tasty bites made in a muffin tin, but they are not your usual flour-based muffins. Cottage cheese based, with oats, walnuts, and cranberries, they have just a touch of sweetness.
Ingredients
Method
- Place dried cranberries in a microwave-safe container with enough water to cover. Microwave on High for 3 minutes. Drain cranberries and allow to cool until ready to use.
- Preheat the oven to 350 degrees F (180 degrees C) and spray a 12-cup muffin tin with nonstick cooking spray.
- Beat eggs in a large bowl until whites are incorporated, and stir in cottage cheese, milk, and maple syrup.
- Add rolled oats, cinnamon, drained cranberries, walnuts, and a pinch of salt. Stir until just blended. Divide the mixture evenly into greased muffin cups.
- Bake in the center of the preheated oven until edges are lightly browned and tops are firm, 25 to 27 minutes.
- Cool muffin tin on a rack for about 10 minutes, then use a small spatula to loosen the edges and remove from the pan. Allow muffins to cool completely on the rack. Serve slightly warm or at room temperature.
- Store any leftovers in the refrigerator in an airtight container for up to 5 days.
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