Description
These delightful muffins combine cottage cheese, pineapple, and coconut for a tropical treat that’s moist, tender, and easy to make.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your 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, eggs, vegetable oil, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, don’t overmix and ensure the crushed pineapple is well-drained to avoid soggy muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: muffins, tropical, cottage cheese, pineapple, coconut, breakfast