Tender, zesty muffins made with cottage cheese, Greek yogurt, and lemon zest for a protein-rich breakfast treat.

Scale

1 cup flour

1 tsp baking powder

¼ tsp salt

1 egg

½ cup cottage cheese

¼ cup Greek yogurt

Zest and juice of 1 lemon

¼ cup sugar

2 tbsp melted butter

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1. Preheat oven to 350°F (175°C) and prepare a muffin tin.

2. Whisk together flour, baking powder, and salt.

3. Beat egg, then stir in cottage cheese, Greek yogurt, lemon zest, lemon juice, sugar, and melted butter.

4. Fold dry ingredients into wet until just combined.

5. Divide batter into muffin cups and top with optional crumb topping.

6. Bake for 18–22 minutes, until a toothpick comes out clean.

For added sweetness, glaze with lemon icing after baking.

Freeze individually wrapped muffins for up to 2 months.