Broccoli Cheddar Cottage Cheese Muffins

By Samara Foisy, Registered Dietitian
Servings: 12 | Prep Time: 15 minutes + 20-24 minutes cook time

Soft, cheesy and full of savoury flavour, these muffins bring together whipped cottage cheese, finely chopped broccoli, green onion and shredded cheddar. Enjoy them as a satisfying snack, or pair with soup or salad for a simple lunch.

Why You'll Love It 

10 g protein & 3 g fibre | No added sugar

Ingredients

  • 1 3/4 cups (220 g) whole wheat flour
  • 1/4 cup + 2 tbsp (45 g) ground flaxseed
  • 1 tbsp (12 g) baking powder 
  • 1/2 tsp (1.5 g) garlic powder 
  • 1/4 tsp (1.5 g) salt 
  • 1/2 tsp (1 g) freshly ground black pepper 
  • 1 1/2 cups (340 g) 2% cottage cheese
  • 3 large eggs 
  • 2 tbsp (30 mL) olive oil
  • 1 cup (90 g) broccoli florets, very finely chopped
  • 1 cup (100 g) reduced-fat cheddar cheese, grated
  • 3 (45 g) green onions, thinly sliced

Directions

  1. Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
  2. Whisk the flour, flaxseed, baking powder, garlic powder, salt and pepper together in a large bowl.
  3. Blend the cottage cheese, eggs and olive oil in a blender until completely smooth, about 30 seconds.
  4. Pour the cottage cheese mixture into the flour mixture and stir until just combined. Do not overmix.
  5. Fold in the broccoli, green onions and reduced-fat Cheddar cheese.
  6. Divide the batter evenly among the prepared muffin cups, filling each until almost full.
  7. Bake for 20 to 24 minutes, or until golden and a toothpick inserted into the centre comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Store in an airtight container in the refrigerator for up to 5 days, or freeze, individually wrapped, for up to 2 months. 

Quick Tips 

  • A food processor can help finely chop the broccoli to ensure it cooks through evenly and blends into every bite.
  • Try swapping the cheddar for feta or shredded Swiss. 
  • Use a low-sodium cottage cheese to reduce the sodium. 
  • You can also use regular cheddar cheese in this recipe; however, saturated fat will increase to 3 g (15% Daily Value) per muffin.

Nutrition Information

*Nutrition information is estimated per 1 muffin (75 g), using Canadian Nutrient File data. Calculations include 2% cottage cheese & regular cheddar cheese, with a yield of 12 muffins. Values are approximate and will vary with ingredient brands, substitutions and muffin size. Any spreads or accompaniments are not included.

Samara is a Registered Dietitian and innovation leader who has spent her career turning food and nutrition science into products people love. As co-founder of Rosemore, she brings that expertise to evidence-based guidance, nourishing recipes and practical ways to support muscle, bone and healthy aging, helping women stay strong and keep doing more of what they love.

*Information is educational content only, not individualized advice; check with your healthcare provider.