Description
Moist and flavorful muffins made with cottage cheese, coconut, and pineapple.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple, drained
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, and oil. Stir in cottage cheese, coconut, and pineapple.
- Add dry ingredients to wet mixture. Stir until just combined.
- Spoon batter into muffin cups, filling each 2/3 full.
- Bake for 18-20 minutes, until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- You can use sweetened or unsweetened coconut.
- Drain pineapple well to avoid extra moisture.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg