Gingerbread Cottage Cheese Breakfast Muffins

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🍂 Introduction:

These muffins combine the comforting flavors of classic gingerbread—warm spices like cinnamon, ginger, and cloves—with the creamy richness and protein boost of cottage cheese. They’re moist, flavorful, and naturally sweetened with molasses and a touch of maple syrup. Whether you eat them fresh out of the oven or grab one on your way to work, they’ll keep you full and satisfied.

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📝 Ingredients:

Dry Ingredients:

• 1 ½ cups whole wheat flour (or all-purpose if preferred)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt

Wet Ingredients:

• ¾ cup cottage cheese (full-fat or low-fat)
• 2 large eggs
• ¼ cup unsulphured molasses
• 2 tbsp maple syrup or honey
• ¼ cup melted coconut oil or neutral oil
• 1 tsp vanilla extract
• ½ cup milk (dairy or non-dairy)

Optional Add-ins:

• ¼ cup chopped walnuts or pecans
• ¼ cup raisins or chopped dates
• 2 tbsp chia seeds or ground flaxseed for extra fiber

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🧑‍🍳 Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
2. Blend the wet ingredients:
   • In a blender or food processor, blend the cottage cheese, eggs, molasses, maple syrup, oil, vanilla, and milk until smooth. This step removes the curds and creates a creamy base.
3. Mix the dry ingredients:
   • In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
4. Combine wet and dry:
   • Pour the blended wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix.
5. Add your extras:
   • Fold in any optional add-ins like nuts, raisins, or chia seeds.
6. Fill the muffin tin:
   • Divide the batter evenly into the prepared muffin cups, filling each about ¾ full.
7. Bake:
   • Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool & enjoy:
   • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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🍽 Serving Suggestions:

• Enjoy warm with a smear of almond butter or a drizzle of honey.
• Pair with a boiled egg or fruit for a balanced breakfast.
• Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days. These also freeze well!

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💡 Tips:

• Want more protein? Add 1 scoop of unflavored or vanilla protein powder and reduce flour slightly.
• Don’t skip blending the cottage cheese — it makes the muffins tender and eliminates any curd texture.
• For a vegan version: use a plant-based cottage cheese, flax eggs, and swap honey for maple syrup.

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