Feb 24, 2025

COTTAGE CHEESE AND SPINACH MUFFINS

Name: COTTAGE CHEESE AND SPINACH MUFFINS
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 125 ml (1/2 cup) chopped fresh spinach; 125 ml (1/2 cup) whole wheat flour; 60 ml (1/4 cup) oat flakes; 2.5 ml (1/2 tsp.) baking powder; 1 egg; 30 ml (2 tbsp.) milk; 15 ml (1 tbsp.) oil olive; 125 ml (1/2 cup) 1% m.g. cottage cheese; 30 ml (2 tbsp.) grated Emmental cheese; Sodium-free vegetable seasoning, to taste; Salt and pepper, to taste

Servings : 2
Preparation : 20 minutes
Cook time : 20 minutes

Calories : 350 cal
Carbohydrate : 35 g
Lipid : 14 g
Fiber : 4 g
Protein : 20 g

Des muffins salés au fromage cottage et épinards : découvrez la recette simple et protéinée d'Isabelle Huot Docteure en nutrition.

Ingredients

125 ml (1/2 cup) chopped fresh spinach
125 ml (1/2 cup) whole wheat flour
60 ml (1/4 cup) oat flakes
2.5 ml (1/2 tsp.) baking powder
1 egg
30 ml (2 tbsp.) milk
15 ml (1 tbsp.) oil olive
125 ml (1/2 cup) 1% m.g. cottage cheese
30 ml (2 tbsp.) grated Emmental cheese
Sodium-free vegetable seasoning, to taste
Salt and pepper, to taste

Steps

1 - Preheat the oven to 180°C (350°F) and lightly grease a muffin tin or use paper liners.

2 - In a large bowl, combine the flour, oatmeal, baking powder, vegetables seasonings, salt and pepper.

3 - In another bowl, whisk the egg, milk, olive oil and cottage cheese. Add the chopped spinach and mix well.

4 - Add the dry ingredients to the wet mixture and stir until you obtain a homogeneous dough. If the dough seems too thick, add a little more milk to adjust the consistency.

5 - Divide the dough between 4 muffin tins. Sprinkle a little grated cheese on top of the muffins.

6 - Bake for 17 to 20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before unmolding. Serve hot or at room temperature.