Ingredients:

  • 2 cups liquid egg whites
  • 1 cup low-fat cottage cheese
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Instructions:

  1. Combine cottage cheese, maple syrup, vanilla, cinnamon, and salt in a blender. Process on high until the mix is smooth and no curds remain.
  2. Stir the baking powder into the blended mix by hand. Note: Blending baking powder can sometimes cause it to lose its punch.
  3. Pour liquid egg whites into a clean bowl. Beat on high speed until stiff peaks form and stand straight.
  4. Gently pour the blended cottage cheese mix over the whipped whites.
  5. Fold the mixtures together using a cut and turn motion with a spatula. Stop once no white streaks remain.
  6. Get the oven to 350°F (175°C) and grease your muffin tin.
  7. Divide the batter into 12 cavities, filling them just below the rim.
  8. Bake for 20-25 minutes until the tops are pale golden and spring back when touched.