YOUR SOLIN GENERATED RECIPE
Pumpkin Egg Cottage Cheese Muffins
Savory pumpkin muffins baked with protein-rich cottage cheese and eggs, offering a velvety texture and warming notes of autumnal spice.
INGREDIENTS
2 large eggs
1 cup liquid egg whites
0.5 cup low-fat cottage cheese
0.5 cup pumpkin puree
1 tbsp coconut flour
0.5 tsp pumpkin pie spice
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin with the extra virgin olive oil.
In a large mixing bowl, whisk together the large eggs and liquid egg whites until frothy.
Fold in the low-fat cottage cheese and pumpkin puree, stirring until the mixture is well combined.
Add the coconut flour, pumpkin pie spice, sea salt, and black pepper, whisking thoroughly to ensure no clumps of flour remain.
Distribute the batter evenly among 6 muffin cups, filling each nearly to the top.
Bake for 25 to 30 minutes, or until the muffins have risen and the centers are firm to the touch.
Remove from the oven and allow the muffins to cool in the tin for at least 5 minutes before serving.