Ingredients
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Cooking spray or paper liners
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1 large egg
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¼ cup 1% low-fat small curd cottage cheese
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¼ cup sugar
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1 tsp finely grated lemon zest
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¼ cup 1% low-fat milk
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2 tbsp unsalted butter, melted and cooled
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2/3 cup oat flour
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2 tbsp chia seeds
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1 tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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½ cup fresh blueberries
Steps
1
Preheat oven to 400°F. Spray a 24-cup mini muffin pan with the cooking spray or line with paper liners. In a large bowl, combine the egg, cottage cheese, sugar, lemon zest, milk, and butter, whisking until smooth. Using a spatula, stir in the flour, chia seeds, baking powder, baking soda, and salt. Add the blueberries and stir just to combine. Let batter rest 10–15 min.
2
Among prepared muffin cups, add batter, filling to the top. Bake 5 min., then reduce temperature to 375°F. Continue to bake 8–10 min. more, until a toothpick inserted in center comes out clean. Let cool slightly, then remove muffins from pan and transfer to a wire rack. Store in an airtight container for up to 5 days.
