Baked Raspberry Cottage Cheese Cups

Baked Raspberry Cottage Cheese Cups

⏱️ Time

Prep: 10 min | Bake: 20 min
Makes: 6–8 cups

🛒 Ingredients

• 1 cup cottage cheese (full-fat or low-fat)

• 2 large eggs

• ⅓ cup honey or maple syrup (adjust to taste)

• 1 tsp vanilla extract

• ½ cup oat flour (or blended rolled oats)

• 1 tsp baking powder

• Pinch of salt

• 1–1½ cups fresh or frozen raspberries

• Optional: lemon zest, cinnamon, or chia seeds

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.

2. Blend cottage cheese, eggs, honey/maple syrup, and vanilla until smooth.

3. Whisk oat flour, baking powder, and salt in a bowl.

4. Combine wet and dry ingredients until just mixed.

5. Fold in raspberries gently.

6. Divide batter evenly into muffin cups.

7. Bake for 18–22 minutes, until set and lightly golden.

8. Cool for 10 minutes before removing.

🍽️ How to Serve

• Eat warm or chilled

• Top with Greek yogurt, nut butter, or extra berries

• Perfect for breakfast, snacks, or a light dessert

🔄 Variations

• Lemon Raspberry: add 1 tsp lemon zest

• Low-carb: use almond flour instead of oat flour

• Extra protein: add 1 scoop vanilla protein powder (reduce flour slightly)

• Gluten-free: ensure certified GF oats

🧊 Storage

• Refrigerate up to 4 days

• Freeze up to 2 months (thaw overnight in fridge)