Here’s a soft, moist, protein-rich Carrot Raisin Cottage Cheese Muffins recipe—great for breakfast or a healthy snack 🥕🧁
Carrot Raisin Cottage Cheese Muffins
🧾 Ingredients (Makes 12 muffins)
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
Wet Ingredients
- ½ cup cottage cheese (full-fat or low-fat)
- ½ cup sugar (white or brown)
- ¼ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup finely grated carrots
- ½ cup raisins
- ¼ cup chopped walnuts or pecans (optional)
👩🍳 Instructions
Step 1: Prep
- Preheat oven to 180°C (350°F).
- Line a 12-cup muffin tin or grease lightly.
Step 2: Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Mix Wet Ingredients
- In another bowl, whisk cottage cheese, sugar, oil, eggs, and vanilla until smooth.
(You can lightly blend the cottage cheese if you prefer a smoother texture.)
Step 4: Combine
- Add dry ingredients to wet ingredients.
- Fold gently until just combined.
- Stir in grated carrots, raisins, and nuts.
Step 5: Bake
- Divide batter evenly into muffin cups (about ¾ full).
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Step 6: Cool & Serve
- Let muffins cool in the pan for 5 minutes, then transfer to a rack.
⭐ Tips & Variations
- Healthier option: Replace half the flour with whole wheat flour.
- Less sugar: Reduce sugar to ⅓ cup—still moist and flavorful.
- High-protein boost: Add 1–2 tbsp protein powder (vanilla works well).
- No oil version: Substitute oil with applesauce.
- Spiced version: Add a pinch of ginger or cloves.
🫙 Storage
- Room temperature: 2 days (airtight).
- Refrigerator: 5–6 days.
- Freezer: Up to 2 months.