Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup granulated white sugar
- ¼ cup unsalted butter - softened and room temperature
- 1 large egg
- ¾ cup milk
- 1 cup cottage cheese
Instructions
- Preheat the oven to 375°F. Spray a muffin pan with non-stick spray or add paper cupcake liners.
- In a large bowl combine the dry ingredients: 1 cup all purpose flour, 1 cup whole wheat flour, 1 tsp baking powder, and ½ tsp baking soda. Mix together. Set aside.
- In a large bowl, cream ¼ cup softened unsalted butter and ½ cup granulated sugar together until smooth and creamy.
- Add in 1 large egg and ¾ cup milk. Mix together.
- Now stir in 1 cup cottage cheese to the wet ingredients.
- Next, add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix here.
- Divide the batter into the greased muffin pan. Bake for 18-20 minutes, or until a toothpick comes out clean.
Recipe Notes:
Storage Instructions:
- These muffins can be stored in an airtight container in the fridge or on the counter for up to 1 week.
- You can freeze these muffins too - just wrap them individually in parchment paper and store in a freezer bag for up to 3 months.
Nutrition Info
Calories: 153kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 166mg | Potassium: 79mg | Fiber: 1g | Sugar: 5g | Vitamin A: 172IU | Calcium: 48mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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