Chocolate Cottage Cheese Muffins

Sunlight is streaming through my patio for today's teatime. 

We've had over 20+ days in the Dallas area so far this summer with more in the forecast for this week.  

However, I've made a new muffin recipe to try!  My theme on my table is  bluish-purplish.

This Kent Pottery teapot from Mary is a favorite of mine.

A dear friend, Pat, and I bought each other this Lavinia by Royal Worcester, years ago.  It's always the memories that we love of each person that make all these items so special.

My lady vase is holding Plumbago and those mini flowers that look like tiny vincas.  I will grow these again next year as nothing has eaten them so far.

Yield: 12 muffins

Author: Kitty, but recipe is from Southern Plate

Chocolate Cottage Cheese Oatmeal Muffins

These not too sweet muffins are rather on the dense side, but really good with some butter. They're made healthier with the addition of cottage cheese and ground up old fashioned oats.

Ingredients

• Wet Ingredients
• 1 cup small-curd cottage cheese
• 2 large eggs
• ⅓ cup avocado oil or light olive oil
• ⅓ cup pure maple syrup
• ¼ cup light brown sugar
• 1 teaspoon vanilla extract
• Dry Ingredients
• 2 cups old-fashioned oats
• ½ cup all-purpose flour
• ⅓ cup Dutch-process cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Topping
• ¼ cup mini chocolate chips
• 1 tablespoon coarse sparkling sugar optional

Instructions

1. Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. Add the old-fashioned oats to a food processor and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl.
2. Add the cottage cheese, eggs, oil, maple syrup, brown sugar, and vanilla to the now-empty food processor. Process until smooth and creamy.
3. Add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to the bowl with the oat flour and whisk until well combined. Pour the blended wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
4. Divide the batter evenly among the prepared muffin cups, filling each about 90–95% full.
5. Sprinkle the tops with the mini chocolate chips and coarse sparkling sugar, if using.
6. Bake at 425 degrees for 5 minutes. Without opening the oven door, reduce the oven temperature to 350 and continue baking for 15–17 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Hayden started third grade this past week.

Harper started sixth grade.

Ella started 10th grade!

Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage