Name: High Protein Breakfast 'Muffins'
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12
Cuisine: American
Ingredients: 1 cup dried cranberries; Water; Butter-flavored non-stick cooking spray; 3 large eggs; 1 cup full-fat cottage cheese; 1/4 cup milk; 1/4 cup maple syrup; 1 cup rolled oats; 2 teaspoons ground cinnamon; 2/3 cup chopped walnuts; Pinch of salt

High Protein Breakfast 'Muffins'

These high-protein breakfast “muffins” are little tasty bites made in a muffin tin, but they are not your usual flour-based muffins. Cottage cheese based, with oats, walnuts, and cranberries, they have just a touch of sweetness.

1 hr 5 min total 10 min prep 25 min cook 12 167 cal

Instructions

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1 Place dried cranberries in a microwave-safe container with enough water to cover. Microwave on High for 3 minutes. Drain cranberries and allow to cool until ready to use.
2 Preheat the oven to 350 degrees F (180 degrees C) and spray a 12-cup muffin tin with nonstick cooking spray.
3 Beat eggs in a large bowl until whites are incorporated, and stir in cottage cheese, milk, and maple syrup.
4 Add rolled oats, cinnamon, drained cranberries, walnuts, and a pinch of salt. Stir until just blended. Divide the mixture evenly into greased muffin cups.
5 Bake in the center of the preheated oven until edges are lightly browned and tops are firm, 25 to 27 minutes.
6 Cool muffin tin on a rack for about 10 minutes, then use a small spatula to loosen the edges and remove from the pan. Allow muffins to cool completely on the rack. Serve slightly warm or at room temperature.
7 Store any leftovers in the refrigerator in an airtight container for up to 5 days.