Description
Deliciously moist muffins made with coconut, pineapple, and cottage cheese for a tropical twist.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the cottage cheese, crushed pineapple, shredded coconut, sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Notes
- For added flavor, consider adding chopped nuts or chocolate chips.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 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: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg