YOUR SOLIN GENERATED RECIPE
Blueberry Cottage Cheese Power Muffins
Oat-based muffins baked with creamy cottage cheese and bursting with juicy blueberries for a protein-packed, golden-brown morning treat.
INGREDIENTS
1 cup low-fat cottage cheese
0.5 cup liquid egg whites
0.5 cup oat flour
0.5 cup fresh blueberries
0.5 tbsp maple syrup
1 tsp vanilla extract
1 tsp baking powder
0.5 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and line a muffin tin with silicone liners or lightly grease with coconut oil.
In a blender, combine the low-fat cottage cheese, liquid egg whites, maple syrup, and vanilla extract until the mixture is completely smooth.
In a medium mixing bowl, whisk together the oat flour, baking powder, ground cinnamon, and sea salt until well incorporated.
Pour the blended wet ingredients into the bowl with the dry mixture and stir until just combined.
Gently fold in the fresh blueberries using a spatula, being careful not to over-mix or crush the berries.
Divide the batter evenly among 6 muffin cups, filling each nearly to the top to ensure a hearty portion.
Bake for 22 to 25 minutes or until the muffin tops are firm to the touch and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.