Ingredients

  • 1 cup Cottage cheese (full fat or low fat)

  • 4 Large eggs

  • 1 ½ cups Chopped broccoli florets (finely diced)

  • 1 cup Shredded cheddar cheese

  • ½ cup All-purpose flour (or almond flour for a gluten-free option)

  • 1 tsp Baking powder

  • ¼ cup Sliced green onions or fresh chives

  • ½ tsp Garlic powder

  • ¼ tsp Salt

  • ¼ tsp Black pepper

Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin thoroughly with non-stick spray or use silicone liners to prevent sticking.

  2. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs together. Stir in the cottage cheese until well combined.

  3. Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, garlic powder, salt, and pepper.

  4. Fold it Together: Add the dry ingredients to the egg mixture and stir until just combined. Fold in the finely chopped broccoli, shredded cheddar cheese, and green onions.

  5. Fill the Tin: Divide the batter evenly among the 12 muffin cups.

  6. Bake: Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

  7. Cool: Let the muffins cool in the tin for at least 5–10 minutes before removing. This helps them set and prevents them from falling apart.