Chocolate muffins with cottage cheese – Recipe for spongy gluten-free chocolate muffins with cottage cheese and coffee. These protein muffins are so delicious, spongy and fluffy. These muffins consist of gluten-free oatmeal, which is first blended into flour, after which they are blended together with the other ingredients to form a uniform dough. The dough is distributed in muffin tins and then sprinkled with chopped dark chocolate.
The ingredients are i.a. gluten-free oatmeal, milk, eggs, cottage cheese, cocoa, instant coffee and flavor-neutral oil. I use 250 g cottage cheese 1.5%, but you can also use 4% cottage cheese. You cannot taste the cottage cheese as it is blended. The cottage cheese gives a super spongy texture and also contributes proteins. You can easily use ordinary oatmeal if you do not want the muffins to be gluten-free.
These muffins can be kept for 3-4 days, preferably refrigerated. They can also easily be frozen and are perfect as a snack or as a delicious treat in a packed lunch. Also try my recipe for muffins with banana and squash or my recipe for cottage cheese pancakes. Enjoy!
Chocolate muffins with cottage cheese
Ingredients
Instructions
Turn on the oven at 175 C fan.
Add oatmeal in a food processor and process it until it becomes flour. Add the other ingredients and blend to a uniform dough. Spread the dough in approx. 12 muffin tins and sprinkle with chopped chocolate.
Bake for approx. 20-22 min. Let the muffins cool. Enjoy!
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