Lightly sweetened and packed with protein and fiber, this recipe for Cranberry Sweet Potato Cottage Cheese Muffins makes a great grab-and-go breakfast!
**Photos updated 12/2015**
Let’s talk about cottage cheese for a minute, shall we? I’ve never been a fan. There’s something about the little curds that just kinda freak me out. Hubby loves the stuff, however, and it’s a GREAT source of protein so I’ve decided I’m going to give it a fair shot. And by fair shot I mean, you’ll never catch me eating it plain, but I’ve decided to see if I can start to like it by hiding it IN things. First I tried pancakes. Hmmm, they were ok…but I’m still working on them. So we’ll come back to those. *Note- cottage cheese can be quite high in sodium so make sure you compare brands and try to find the one with the lowest sodium!
Next, I tried muffins. When I googled cottage cheese muffins, most of what you find are cottage cheese egg muffins…which are on my list, but I was looking for more like a real muffin…I was envisioning something that maybe replaced greek yogurt with cottage cheese. I started thinking about how I could add some sweetness and I kept coming back to sweet potatoes -one of my favorite fall veggies. So, I decided to just give it a whirl. This is one of the biggest experiments to ever take place in my kitchen!
Here’s the recipe I used:
Pretty darn easy if you ask me! I have to admit I was skeptical as I put these in.
But then I ate one when they came out of the oven…and it was good! And then I ate another one for breakfast on Sunday morning, with my coffee, after heating it up for a few seconds in the microwave.
And it was just as good. And then hubby ate two. And then later in the afternoon, he ate two more. And then I packed one in my lunch for Monday…and then hubby asked me to make another batch 🙂
So I did. They’re packed with protein, have some fiber and are just the right amount of sweet, without a lot of added sugar. Win!
Let’s chat! Are you a fan of cottage cheese? Have you ever baked with it?