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Protein packed cheesy muffins

Protein-Packed Cheesy Muffins

These Protein-Packed Cheesy Muffins are quick, tasty, and freezer-friendly—perfect for lunchboxes, snacks, or breakfast on the go. Made with eggs, cottage cheese, and a hit of pesto, they’re kid-approved and full of flavour!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Lunch
Servings 12

Equipment

Ingredients
  

  • 6 large eggs
  • 120 g cottage cheese - ½ cup
  • 2 tablespoon pesto
  • 100 g chopped charred peppers from a jar
  • 240 g self raising flour - 1 ¾ cups
  • Top with:
  • 100 g grated mix of mozzarella & cheddar ½ cup

Instructions
 

  • Preheat the oven 170ºc fan. Grease a muffin tin with oil or butter.
  • Mix all the ingredients together except the grated cheese.
  • Scoop into the muffin tin, top with the grated cheese.
  • Bake for 25 minutes until golden and delicious. Cool on a wire rack.
  • Eat warm or cold. Slice and add butter. Or try them toasted with butter, it’s so tasty!
  • Storage: Keep in an airtight container in the fridge for 3 days.
    Freezer: Good in a ziplock bag for 3 months.
Keyword High Protein, Lunch Box
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