Cottage Cheese Zucchini Muffins (Weight Watchers-Friendly)
Ingredients:

  • 1 cup grated zucchini (squeezed to remove excess moisture)
  • 1/2 cup low-fat cottage cheese
  • 2 large eggs
  • 1/2 cup whole wheat flour (or almond flour for a keto option)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp black pepper (optional)
  • 1/4 cup grated Parmesan cheese (optional for added flavor)
  • 1/2 tsp garlic powder (optional for a savory twist)

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. Prepare Zucchini:
    • Grate zucchini and squeeze it well to remove excess moisture using a clean kitchen towel or paper towels.
  3. Mix Wet Ingredients:
    • In a mixing bowl, whisk together cottage cheese and eggs until smooth.
  4. Combine Dry Ingredients:
    • In a separate bowl, mix flour, baking powder, baking soda, salt, and any optional seasonings (e.g., garlic powder).
  5. Combine Wet and Dry Ingredients:
    • Slowly add the dry mixture to the wet mixture, stirring until just combined. Fold in the grated zucchini and Parmesan cheese (if using).
  6. Fill Muffin Tin:
    • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake:
    • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve:
    • Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Per Muffin):

  • Serving Size: 1 muffin (makes 12 muffins)
  • Calories: ~60
  • Protein: 4g
  • Carbs: 5g
  • Fat: 2g
  • Weight Watchers Points: ~1-2 points (depending on ingredients used)

Tips & Variations:

  • Add-ins: Mix in chopped fresh herbs, such as parsley or dill, for extra flavor.
  • Cheesy Option: Top with a sprinkle of shredded cheese before baking for a golden, cheesy crust.
  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
  • Keto-Friendly: Use almond flour or coconut flour instead of whole wheat flour and adjust the baking powder slightly.

Benefits:

  • High Protein: Cottage cheese boosts the protein content, keeping you full.
  • Low Calorie: Perfect for a light snack or breakfast.
  • Veggie Packed: A great way to sneak in extra vegetables.

These muffins are delicious, healthy, and easy to make—a perfect addition to your Weight Watchers meal plan! 🧁💚