Savory Kale Cottage Cheese Muffins

Half of a kale cottage cheese muffin cut side up on a liner next to other muffins.

These vegetarian muffins are a savory, higher protein option with a spongy texture and delicious flavor! They're so easy to prepare and freezer-friendly. Great for breakfast, snacks, or in place of rolls and biscuits.

Course Breakfast, Side Dish, Snack

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 170kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 cup cottage cheese I like to use whole milk/full fat
4 eggs
¼ cup extra virgin olive oil can sub avocado oil
1.25 cups whole wheat flour
½ cup ground flaxseed also called milled or flaxseed meal
1 teaspoon garlic powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup finely chopped kale from about 8 to 10 leaves, stems removed
⅓ cup sliced chives roughly a 0.5-ounce clamshell container
⅓ cup shredded parmesan cheese for topping

US Customary - Metric

Instructions

Preheat the oven to 350℉/177℃. If you aren't using a silicone muffin pan, put liners in your muffin pan or thoroughly grease the cavities if you don't have liners.
In a large mixing bowl, whisk together the cottage cheese, eggs, and olive oil.
In a measuring cup, stir together the flour, ground flaxseed, garlic powder, baking powder and soda, and salt.
Add the dry ingredients to the wet ones. Use a rubber spatula to stir until just combined. The batter will have a consistency similar to biscuit batter.
Fold in the finely chopped kale and sliced chives.
Spoon the batter into the prepared muffin pan, dividing it evenly among the 12 cavities.
Sprinkle each cavity with parmesan cheese.
Bake for 18 to 22 minutes until lightly browned on top and cooked through. A toothpick inserted in the center of a muffin should come out clean.
Let the muffins cool for a few minutes in the pan before carefully transferring them to a plate or wire rack to finish cooling. Enjoy!
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Notes

Store in an airtight container in the refrigerator for 3 to 4 days. Enjoy cold or reheated in the microwave or oven.
To freeze the muffins, let them cool completely. Wrap each one tightly in plastic wrap or foil. Transfer to a freezer bag, seal tightly, and label. Store in the freezer for up to 3 months. Thaw in the fridge overnight or by using the microwave. Remove the plastic wrap, place on a microwave-safe plate, and heat on high for 20 seconds at a time until warmed through.

Nutrition