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Baked Raspberry Cottage Cheese Cups

Delightful baked cups combining creamy cottage cheese with tart raspberries, perfect for breakfast, dessert, or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cups
  • 1 cup cottage cheese (full fat or 2%) Can use either full-fat or 2%, both work well
  • 2 eggs For a vegan option, substitute with flax eggs
  • 2 tbsp maple syrup or honey Can swap with a low-calorie alternative
  • 1 tsp vanilla extract
  • 2 tbsp oat flour or almond flour Use gluten-free flour for a gluten-free option
  • 1 pinch salt
  • 3/4 cup fresh or frozen raspberries Can substitute with blueberries or sliced strawberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cottage cheese, eggs, maple syrup or honey, vanilla extract, oat flour or almond flour, and a pinch of salt. Mix until everything is well combined.
  3. Gently fold in the raspberries, being careful not to break them.
  4. Pour the mixture into muffin tins lined with paper liners or greased with a little oil.
Baking
  1. Bake for 20-25 minutes, or until the cups are set and lightly golden on top.
  2. Allow them to cool slightly before serving. Enjoy them warm or chilled!

Notes

For extra flavor, consider adding a pinch of cinnamon or nutmeg. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage. Reheat in the microwave for about 20-30 seconds.