Cottage Cheese Pizza Muffins
High protein, savory muffins great for lunch boxes and snacks.
Servings: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour or another cup of all-purpose, See note for flour subs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp dried Italian seasoning or dried oregano, optional
- 1 cup cottage cheese, preferably small-curd style I use low-fat
- 1 large egg or 3T extra milk
- 1/4 cup avocado or vegetable oil
- 1/3 cup jarred marinara sauce
- 1 cup milk (any kind)
- 1 cup shredded mozzarella cheese, divided
- 1 cup baby spinach, finely chopped, optional
- 1/2 cup mini pepperoni or large pepperoni, chopped (optional)
Instructions
- Heat the oven to 400 degrees. Place paper liners in a muffin tin or grease with oil spray.
- To a medium bowl, add the flour, baking powder, baking soda, salt, and dried herbs, if using. Whisk to combine.
- In a large bowl, whisk together the cottage cheese, egg, oil, marinara sauce, and milk.
- Add the flour mixture to the bowl and use a large spoon or rubber spatula to mix. Before the the flour is fully mixed in, add the 3/4 cup mozzarella, spinach, and 1/2 of the pepperoni, if using. Continue to mix until everything is just incorporated.
- Divide the batter between the muffin cups, filling mostly to the top. Sprinkle a pinch of cheese over each muffin then add a few pieces of pepperoni, if using.
- Bake until golden brown on top and cooked through, 12 to 14 minutes.
- Once muffins are cool, store in an airtight container at room temp for 1 day or in the refrigerator for 4 to 5 days. The muffins can also be well wrapped and frozen for 1 month.
Notes
To use all whole wheat flour in this recipe, use 1 3/4 cups total.
To use gluten-free flour, use 2 cups total.