Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup fresh raspberries
- 1/4 cup lemon juice
- 1/2 cup oat flour
- 2 large eggs
- 2 tbsp honey
- 1 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- In a large bowl, combine the cottage cheese, fresh raspberries, lemon juice, and lemon zest. Gently mix until berries are well incorporated.
- In another bowl, whisk together the oat flour, eggs, honey, baking powder, and vanilla extract until smooth.
- Carefully fold the cottage cheese mixture into the flour mixture until just combined. Be cautious not to overmix to keep the raspberries intact.
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or spray with cooking spray.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 15–18 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm or store in an airtight container for later.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the microwave for 10–15 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 bites
- Calories: 120
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg