These baked raspberry cottage cheese cups are creamy, protein-packed, and taste like mini cheesecakes. Perfect for a nourishing breakfast or snack.

Scale

1 cup cottage cheese

2 large eggs

2 tbsp maple syrup or honey

1 tsp vanilla extract

2 tbsp oat flour or almond flour

Pinch of salt

¾ cup raspberries

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1. Preheat oven to 350°F and grease muffin tin.

2. Blend cottage cheese until smooth.

3. Add eggs, sweetener, vanilla, flour, and salt. Blend.

4. Fold in raspberries.

5. Pour into cups and bake 22–26 minutes.

Do not overbake.

Centers should be softly set.

Enjoy warm or chilled.