Cottage Cheese Breakfast Muffins

Ingredients

• 1 1/2 cups Robin Hood® Best for Cake & Pastry Flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 tbsp maple syrup
• 2 eggs + 1 egg white (set out to room temperature)
• 1 cup cottage cheese
• 1/4 cup butter, melted and cooled

Mix in options

• 1 cup shredded gruyere cheese + 5 pieces cooked, crispy bacon
• 1 cup (150 g) blueberries + 1/2 cup (60 g) chopped walnuts + 1 tsp (5 mL) vanilla
• 1 cup (175 g) chocolate chips + 1 tsp (5 mL) cinnamon

Directions

1. Preheat oven to 375°F (190°C) and line a muffin tin with muffin paper or parchment paper.

2. In a large bowl, combine flour, baking powder and baking soda.

3. In another bowl, whisk together eggs, salt and maple syrup.

4. Add the egg mixture to the flour mixture and blend together with a hand mixer.

5. Add the cottage cheese and blend well.

6. Add the butter, folding it gently into the batter.

7. Add mix-ins and stir well. We love gruyere + cooked bacon, blueberries + walnuts + vanilla or chocolate chips + cinnamon.

8. Scoop the muffin batter into the prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool the muffins, enjoy the muffins, then be sure to enjoy your day.