Description
Delightful muffins combining creamy cottage cheese, sweet pineapple, and shredded coconut, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup pineapple chunks
- 1 cup shredded coconut
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter (melted)
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix together the cottage cheese, melted butter, eggs, vanilla extract, and pineapple chunks.
- Combine the flour, sugar, shredded coconut, baking soda, baking powder, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool muffins in the tin for a few minutes before transferring to a wire rack.
Notes
These muffins freeze beautifully for up to two months. They can be made ahead of time for easy snacking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg