Blueberry and Lemon Zest Cottage Cheese Bites
Bright, soft, and quietly rich, these cottage cheese bites are perfect for slow mornings or hurried school-day lunches.
Ingredients
Batter Ingredients
- 1 cup cottage cheese Use full-fat for creaminess.
- 1 cup rolled oats Quick oats can be used in a pinch.
- 1 large egg
- 1/4 cup honey or maple syrup Can be omitted for savory versions.
- 1 tsp vanilla extract
- 1 tbsp zest of 1 large lemon Approx. 1 tbsp.
- 1/2 tsp baking powder
- Pinch salt
- 3/4 cup fresh or frozen blueberries Add frozen directly without thawing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
- In a blender or food processor, combine the cottage cheese, oats, egg, honey, vanilla, lemon zest, baking powder, and salt. Pulse until the oats are broken down and the mixture is well-combined.
- Pour the batter into a bowl and gently fold in the blueberries.
- Let the batter rest for 5 minutes to thicken slightly.
- Divide the batter among the prepared mini muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until the bites are firm to the touch and lightly golden.
- Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Serving
- Serve warm or at room temperature, with plain yogurt and a drizzle of maple syrup if desired.
Notes
These bites keep well in an airtight container in the refrigerator for up to five days. They can also be frozen for up to two months. For serving, warm them in a 300°F oven for 6 to 8 minutes if desired.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 50mgFiber: 1gSugar: 2g
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