Servings: 12 muffins
Equipment
- Mixing bowls
- Silicone spatula
- Standard 12-cup muffin tin
- Muffin liners or nonstick spray
Ingredients
- 1 cup cottage cheese blend for smoother texture if desired
- 2 large eggs
- ¼ cup maple syrup
- ⅓ cup neutral oil such as canola or vegetable or melted butter
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup pecans chopped, plus more for topping
Instructions
- Preheat the oven to 350℉ and grease or line a 12-cup muffin tin.
- In a blender, add cottage cheese, eggs, maple syrup, oil, and vanilla. Blend until smooth.
- Transfer the mixture to a bowl, and sift in the flour, baking powder, baking soda, cinnamon, and salt.
- Fold the dry ingredients into the wet mixture until just combined, then stir in the chopped pecans.
- Divide the batter evenly among the muffin cups. Top with extra pecans, pressing them lightly into the batter.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Lightly press the pecans into the batter before baking so they stay in place after cooling.
- For a sweeter muffin, increase the maple syrup to ⅓ cup.
- These muffins freeze well. Store in a freezer-safe bag for up to 2 months and thaw at room temperature or warm in the microwave.
Nutrition
Calories: 170kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 197mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin A: 71IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 1mg
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