Greek · Dessert
Greek Cheese Pie Muffins
A protein-boosted take on the Greek sweet cheese pie (tyropita-style custard), baked into individual muffins with a lemon-honey cottage cheese and Greek yogurt filling bound by whey protein isolate and a light flour structure, giving a soft, custardy crumb without the usual butter and sugar-heavy pastry base.
$1
12 minsPrep
21 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
174Calories
17.6gProtein
4.6gFat
15.5gCarbs
7gSugar
0.3gFiber
588mgSodium
102mgChol
2.1gSat Fat
129mgPotassium
113mgCalcium
1mgIron
0.6mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Greek White Wine (Assyrtiko)
local
Greek Coffee (Frappe)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
In a bowl, beat the drained cottage cheese and Greek yogurt together with a hand mixer until mostly smooth, about 1 minute.
3
Whisk in the egg, honey and lemon zest until fully combined.
4
Sift the whey protein isolate, flour, baking powder and salt over the wet mixture and fold gently until just combined - do not overmix.
5
Divide the batter evenly between the 2 lined muffin holes.
6
Bake for 20-22 minutes until risen, lightly golden on top, and a skewer inserted into the centre comes out clean.
7
Cool in the tin for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g drained cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 11 egg, beaten (50g)
- 0.5 oz15g whey protein isolate
- 0.7 oz20g all purpose flour
- 0.1 oz3g baking powder
- 0.1 oz4g zested lemon
- 0.4 oz10g honey
- 0 oz1g salt
