Chocolate Cottage Cheese Muffins
Moist and crumbly muffins with a boost of protein from cottage cheese, almond flour and egg.
Servings 6
Cost 5
Ingredients
- ½ cup all-purpose flour, measure with a light hand or weigh (65 gram)
- ¼ cup unsweetened cocoa powder, natural (24 grams)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup granulated sugar (70 grams)
- ½ cup cottage cheese well drained so mostly curds
- 1 large egg
- ¾ teaspoon vanilla extract
- 2 ¼ tablespoons vegetable oil, olive oil or almond oil (Sorry for the weird amount)
- ⅓ cup almond flour
- ⅓ cup semisweet or dark chocolate chips
Instructions
- Preheat the oven to 400°F. Line 4 or 5 muffin cups with paper liners or grease thoroughly with your fat of choice and dust with flour.
- Combine the flour, cocoa powder, salt, baking powder and baking soda in a medium-sized bowl.
- In a mixing bowl, mix the sugar, cottage cheese, egg, vanilla and oil.
- Add the flour mixture to the cheese mixture and stir until blended, then stir in the almond flour and the chocolate chips. The batter should be a thick muffin batter (a reader noted hers was almost like a dough, but mine is usually quite a bit looser than dough).
- Spoon the batter into the prepared muffin cups going all the way to the top. You should get about 5 large muffins.
- Bake in the middle of the oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Let cool for 30 minutes before serving.