Ingredients
Equipment
Method
Prep Oven & Muffin Tin
- First, preheat your oven to 400F (200C).
- You'll need a standard 12-cavity muffin tray. If you have silicone liners, those are wonderful for easy release. Otherwise, ensure your metal muffin pan is very well greased to prevent sticking. You can use a baking spray with flour, or butter and flour each cavity by coating with softened butter and then dusting with a light layer of flour, tapping out the excess. This creates a non-stick surface for your savory muffins.
Cook Ground Meat & Veggies
- In a skillet, cook your chosen ground meat (ground chicken, turkey, or sausage without casing) over medium heat. Add the garlic powder, onion powder, ground fennel seeds, salt, pepper, and crushed pepper flakes. Cook for about 5-7 minutes, stirring occasionally, until the meat is just cooked through and no longer pink.
- If using sausage meat, break it up as it cooks until it's nicely browned. At the very last minute, add your chopped vegetables, such as broccoli or spinach, and stir them in just until they are warmed through and coated with the spices. We don't want to overcook them here; they'll finish cooking in the oven.
Whisk Wet Ingredients
- In a large mixing bowl, whisk together the eggs, milk, cottage cheese, olive oil, and maple syrup until well combined and relatively smooth. The maple syrup provides a hint of sweetness that balances the savory flavors beautifully.
- Then, add the baking powder and the remaining salt to this mixture and whisk again until everything is thoroughly incorporated.
Incorporate Flour
- Now, add the oat flour (or your chosen alternative) to the wet ingredients. Mix well using a wooden spoon or a silicone spatula. Be careful not to overmix the batter; mix just until the flour is fully incorporated and no dry streaks remain. Overmixing can lead to dense muffins.
Fold in Solids
- Gently fold in your cooked ground meat mixture with the warmed vegetables, along with the grated Parmesan cheese and shredded cheddar cheese, into the muffin batter. Stir just until everything is evenly distributed.
Fill & Bake
- Divide the batter evenly among the 12 muffin cavities. I find that about 4 heaping tablespoons or one heaping 1/4 cup of batter per muffin works perfectly. If you like, you can sprinkle a little extra cheese on top of each muffin before baking for an extra golden crust. Bake for 23-27 minutes in your preheated 400F oven.
Visual Cues for Doneness
- Your savory cottage cheese muffins are done when their tops are beautifully golden brown and they feel springy to the touch when gently pressed.
- Another reliable test is to insert a toothpick into the center of a muffin; it should come out clean, without any wet batter clinging to it. The aroma filling your kitchen will also tell you they are ready!
Nutrition
Notes
These savory cottage cheese muffins are excellent for meal prep and freeze beautifully for up to three months. Store cooled muffins in an airtight container for 4-5 days in the fridge. To reheat from frozen, thaw overnight in the fridge, then warm in a microwave (30-60 seconds) or oven (300F/150C for 10-15 minutes). For perfect muffins, ensure proper muffin tin preparation, use finely diced vegetables, and avoid overmixing the batter. Consider adding fresh herbs like chives, parsley, rosemary, or thyme for extra flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.