Spanish · Dessert
Spanish Breakfast Muffins
A Spanish-leaning breakfast muffin built on cottage cheese and whey protein instead of butter and refined flour, lifted with orange zest, cinnamon and cocoa, and studded with whole raspberries for fibre.
$1
12 minsPrep
19 minsCook
36 minsTotal
EasyLevel
Nutrition per serving
215Calories
16.4gProtein
8.3gFat
27gCarbs
3gSugar
5.2gFiber
508mgSodium
86mgChol
2.1gSat Fat
250mgPotassium
100mgCalcium
2mgIron
0.4mcgVitamin B12
8.6mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Spanish Cava
local
Spanish Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
In a bowl, whisk the egg with the blended cottage cheese, sunflower oil, orange zest and chopped orange flesh until smooth.
3
In a separate bowl, combine the oat flour, whey protein isolate, cocoa powder, allulose, baking powder, cinnamon and salt, whisking to break up any lumps.
4
Fold the dry mixture into the wet mixture just until no streaks of flour remain, then gently fold in the raspberries whole so they don't bleed through the batter.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until well risen and a skewer inserted into the centre comes out clean.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted oat flour
- 1.8 oz50g blended smooth cottage cheese lowfat
- 7/87/8 eggs, beaten (44g)
- 0.5 oz15g whey protein isolate
- 0.4 oz10g sifted cocoa powder
- 0.7 oz20g zested and finely chopped flesh orange
- 0.9 oz25g whole, folded in raspberry
- 0.4 oz12g allulose
- 0.1 oz3g baking powder
- 0 oz1g cinnamon ground
- 0.2 oz6g sunflower oil
- 0 oz1g salt
