Baked Raspberry Cottage Cheese Cups

Baked Raspberry Cottage Cheese Cups

🕒 Time

• Prep: 10 minutes

• Bake: 25–30 minutes

• Total: ~40 minutes

🍽 Makes

• 6 muffin-size cups

🧺 Ingredients

• 1½ cups cottage cheese (full-fat or low-fat both work)

• 2 large eggs

• ¼ cup honey or maple syrup (adjust to taste)

• 1 teaspoon vanilla extract

• ¼ cup oats or oat flour (for structure)

• ½ teaspoon baking powder

• Pinch of salt

• ¾–1 cup fresh or frozen raspberries

• Optional toppings: extra raspberries, powdered sugar, sliced almonds

🔪 Instructions

1. Preheat oven to 350°F (175°C).
   Lightly grease a muffin tin or line with silicone/foil liners.

2. Blend the base
   In a blender or food processor, add:

   • cottage cheese

   • eggs

   • honey/maple syrup

   • vanilla

   • oats (or oat flour)

   • baking powder

   • salt
     Blend until smooth and creamy.

3. Add raspberries
   Gently fold raspberries into the batter (don’t overmix).

4. Fill muffin cups
   Pour batter evenly into the muffin tin, filling about ¾ full.

5. Bake
   Bake for 25–30 minutes, until set in the center and lightly golden on top.

6. Cool
   Let cool in the pan for 10 minutes, then remove.

✨ Tips & Variations

• Extra protein: Add 1–2 tablespoons vanilla protein powder

• Sweeter: Drizzle honey on top after baking

• Different fruit: Blueberries, chopped strawberries, or peaches work great

• Texture tip: Blending the cottage cheese makes these smooth and cheesecake-like