Description
A delightful breakfast option, combining the creamy texture of cottage cheese with fresh raspberries.
Ingredients
Scale
- 1 cup cottage cheese (full-fat or 2%)
- 2 eggs
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2 tbsp oat flour or almond flour
- 1 pinch salt
- 0.75 cup raspberries (fresh or frozen)
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven heats, take four small ramekins and lightly grease them with cooking spray or a bit of oil. This step is crucial as it prevents your baked cups from sticking after cooking, ensuring they come out perfectly.
- Next, gather your ingredients. In a blender, combine the cottage cheese, eggs, maple syrup or honey, vanilla extract, oat or almond flour, and a pinch of salt. Blend them together until the mixture is smooth and creamy. This step not only combines the ingredients but also aerates the batter, leading to a delightful texture in your baked cups.
- Once your batter is blended, pour it evenly into the prepared ramekins. Leave a little space at the top to allow for rising. Gently press the raspberries into the top of the batter in each ramekin, positioning them artfully for a beautiful presentation.
- Place the filled ramekins on a baking tray before putting them in the oven. This makes transferring them in and out much easier and helps avoid spills. Bake for about 25 to 28 minutes or until the tops are golden brown and the centers are set. When done, allow them to cool for about 5 to 10 minutes before serving.
Notes
For best results, use room-temperature ingredients; they blend together better. If using frozen raspberries, do not defrost them; add them frozen to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
- Category: Breakfast
Nutrition
- Calories: 150 kcal
- Sodium: 220 mg
- Protein: 10 g