Ingredients
Scale
- 1 cup cottage cheese
- 1 cup rolled oats
- ½ cup raspberries
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1 tablespoon honey
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
- In a large bowl, combine the cottage cheese, rolled oats, raspberries, lemon juice, lemon zest, baking powder, honey, vanilla extract, salt, and eggs.
- Mix until just combined; be careful not to overmix, and allow some lumps for texture.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15–18 minutes, or until they are set and lightly golden on top.
- Let them cool slightly before removing from the tin. Enjoy warm or store in an airtight container for a quick snack.
Notes
- Store in an airtight container for up to 3 days.
- Can be reheated in the microwave for 10-15 seconds.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 80
- Sugar: 4g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg