USA · Flour and Confectionery Products
Protein Muffins
Soft cottage cheese muffins built on blended oats instead of flour.
Ingredients
- 5% cottage cheese400 g
- rolled oats200 g
- eggs3 pcs
- maple syrup80 ml
- vanilla protein powder30 g
- baking powder2 tsp
- ground cinnamon1 tsp
- vanilla extract1 tsp
- salt0.5 tsp
- dark chocolate chips60 g
Method
- 1Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners and grease the liners lightly — cottage cheese batter clings to bare paper and tears the muffins.
- 2Put the cottage cheese, eggs, maple syrup, vanilla extract and rolled oats into a blender. Blend 40–50 seconds on high, until no oat flakes are visible and the batter is completely smooth.
- 3Add the protein powder, baking powder, cinnamon and salt. Pulse for 5–10 seconds only. Blending long after the protein powder goes in is what makes these muffins rubbery.
- 4Let the batter stand 5 minutes. The oats absorb the liquid and it thickens visibly — this is what gives a tender crumb instead of a wet centre.
- 5Stir in most of the chocolate chips with a spoon. Divide the batter between the 12 liners, filling each almost to the top, and scatter the remaining chips over the surface.
- 6Bake 20–22 minutes, until the tops are set, lightly golden and spring back under a finger. A skewer should come out with moist crumbs, not wet batter.
- 7Turn the oven off and leave the tin inside with the door ajar for 5 minutes, then cool on a rack. The gradual cooling keeps the domes from sinking.