Description
Delightful muffins combining cottage cheese and crushed pineapple for a refreshing tropical flavor, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the cottage cheese, crushed pineapple, eggs, oil, and vanilla extract in a large mixing bowl.
- Whisk together the flour, sugar, baking powder, baking soda, shredded coconut, and salt in another bowl.
- Add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
For variations, you can substitute Greek yogurt for cottage cheese, mango for pineapple, or use honey instead of sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg