Background

These cottage cheese and lemon oat muffins are light, healthy yet filling. They’re high in protein, naturally sugar-free, oil-free and full of fibre, making them an excellent option for breakfast or daytime snacking. You can make these muffins either savoury or slightly sweet, depending on the yogurt you use. The savoury version goes well with soups, stews or a salad for a light lunch, while the sweeter version is ideal for a wholesome breakfast. Since they’re made with simple ingredients like oats, cottage cheese and lemon, they’re also budget-friendly and easy to make at home. Best of all, you can bake them in the oven or cook them quickly in the air fryer.

Tips & Variations

• Sweet version: Use lemon or vanilla yogurt and add a few blueberries, raspberries or chopped dried fruit before baking.
• Savory version: Use plain yogurt and add fresh herbs (like dill or chives), or fold in a little grated Parmesan or mature Cheddar for extra flavour.
• Extra protein: Stir in a spoonful of protein powder or swap half the oats for almond flour.
• Make ahead: These muffins keep well in the fridge for up to 4 days or can be frozen for up to 3 months—perfect for batch cooking.