Cottage Cheese & Egg Muffins - February 2025
Try our egg and cottage cheese muffins for a quick and protein
packed breakfast! These bite-sized muffins are loaded with tangy cottage cheese, melting cheddar, and veggies - perfect for busy mornings on the go!
Ingredients
- 4 eggs
- 1/2 cup (125 ml) Canadian milk
- 1 cup (250 g) Canadian cottage cheese
- 1 tablespoon (15 ml) melted Canadian butter
- 1 tablespoon (15 ml) maple syrup
- 1/2 cup (60 g) all-purpose flour
- 2 teaspoons (3 g) baking powder
- 1 teaspoon salt
- 4 cups (approx. 500g) chopped vegetables (peppers, spinach, etc.)
- 3 green onions, thinly sliced
- 1/2 cup (50g) grated Canadian cheddar cheese
- 2 tablespoons (30 g) Canadian butter
- Optional: 450 g diced breakfast sausage or bacon
Preparation
Preheat oven to 400°F (200°C). In a large bowl, whisk together eggs, milk, cottage cheese, olive oil and maple syrup. In the same bowl, add all-purpose flour, baking powder and salt. Mix well with a wooden spoon or silicone spatula. Add chopped vegetables, green onions and grated Cheddar cheese (save a little cheese for garnishing). Butter the 12 holes of your muffin tin. Using an ice cream scoop, distribute the batter evenly into the 12 cavities. Top with remaining grated Cheddar cheese. Bake for 23 to 27 minutes.
Tips
Freeze individually for on-the-go breakfasts or snacks! Reheat in the microwave wrapped in a paper towel.
Nutritional information
Per serving
| |
|
| Energy: |
129 Calories |
| Protein: |
7 g |
| Carbohydrate: |
9 g |
| Fat: |
7 g |
| Fibre: |
0.7 g |
| Sodium: |
419 mg |
Top 5 Nutrients
| |
(% DV*) |
| Calcium: |
10 % / 136 mg |
| Vitamin C: |
41 % |
| Selenium: |
24 % |
| Vitamin B12: |
22 % |
| Riboflavin: |
20 % |
Apple Oatmeal Muffins Recipe with Maple Syrup - January 2025
The combination of fresh apples and sweet maple syrup are the perfect addition to these wonderfully moist oatmeal muffins. Great for breakfast on the run. This recipe is taken from the 2006 Milk Calendar.
Ingredients
- 1 1/4 cups (310 mL) quick-cooking rolled oats
- 1 1/2 cups (375 mL) Canadian Milk
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/3 cup (80 mL) sugar
- 1/2 cup (125 mL) maple syrup
- 1 egg
- 1/4 cup (60 mL) Canadian butter melted
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) apples peeled or not and finely diced
- Topping
- 2 tbsp (30 mL) maple syrup
Preparation
Preheat oven to 400 °F (200 °C). Lightly butter nonstick muffin pans or line with paper liners. In bowl, combine oats and Canadian milk; let stand for 5 min. In separate large bowl, combine flour, baking powder and salt. Whisk sugar, maple syrup, egg, butter and vanilla extract into milk mixture. Pour over dry ingredients and sprinkle with apples. Stir just until moistened. Spoon into prepared muffin pan. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack.
Topping
Brush warm muffin tops with maple syrup. Let cool completely.
Tips
Maple syrup is important for this recipe. Imitation maple-flavoured pancake syrup won't give the right flavour or texture. For best flavour and texture, choose tart apples that hold their shape when cooked such as Granny Smith, Northern Spy Cortland or Crispin (Mutsu).
Healthy Eating Tip: The perfect after school snack when paired with a cold glass of milk or Chocolate milk!
Nutritional information
Per serving
| |
|
| Energy: |
230 Calories |
| Protein: |
5 g |
| Carbohydrate: |
43 g |
| Fat: |
5 g |
| Fibre: |
1.9 g |
| Sodium: |
101 mg |
Top 5 Nutrients
| |
(% DV*) |
| Calcium: |
10 % / 115 mg |
| Phosphorus: |
17 % |
| Zinc: |
14 % |
| Magnesium: |
10 % |
| Vitamin B12: |
10 % |
For more amazing recipes featuring products with 100% Canadian dairy visit: dairyfarmersofcanada.ca/recipes
Fluffy & Fresh Cranberry Scones Recipe - December 2024
Ingredients
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 cup (250 mL) milk
- 2 3/4 cups (675 mL) all-purpose flour (approx.)
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) each baking soda and salt
- 1/2 cup (125 mL) cold butter cut into cubes
- 1 cup (250 mL) fresh or frozen cranberries cut in half if large
Topping
2 tsp (10 mL) milk
2 tsp (10 mL) granulated sugar
Preparation
Preheat oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
In a glass measuring cup or a bowl, stir lemon juice into milk; set aside. In a large bowl, combine 2 3/4 cups (675 mL) flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut in butter until the mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms.
Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying to not crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm) circle; cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Topping:
Brush tops of scones with milk and sprinkle with sugar. Bake for 15 to 20 min, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 10 min before serving.
Tips
Use other fresh, in-season berries and fruits. Decrease flour to 2-1/2 cups (625 mL) and sugar to 1/4 cup (60 mL) and replace cranberries with blueberries, raspberries, blackberries, halved or quartered cherries, chopped apricots, peaches, or a mixture of your favourites.
Nutritional information
Per serving
| |
|
| Energy: |
222 Calories |
| Protein: |
4 g |
| Carbohydrate: |
34 g |
| Fat: |
8 g |
| Fibre: |
1.2 g |
| Sodium: |
72 mg |
Top 5 Nutrients
| |
(% DV*) |
| Calcium: |
8 % / 88 mg |
| Folate: |
25 % |
| Selenium: |
21 % |
| Thiamin: |
18 % |
| Phosphorus: |
13 % |
For more amazing recipes featuring products with 100% Canadian dairy visit: dairyfarmersofcanada.ca/recipes
Savoury Creamy Spaghetti Squash Recipe - November 2024
Ingredients
- 1 medium sized spaghetti squash
- 1 tbsp (15 mL) olive oil
- Pinch of salt
- 1 small onion finely diced
- 1 clove of garlic minced
- 1 tsp (5 mL) oregano
- 1 tsp (5 mL) basil
- 1 cup (250 mL) 10% Cream
- 1 tbsp (15 mL) flour
- salt
- pepper
- 2 cups (500 mL) grated Canadian Mozzarella cheese
Preparation
To start, pre-heat your oven to 375°F. Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later. In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste. Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!
Nutritional information
Per serving
| |
|
| Energy: |
340 Calories |
| Protein: |
16 g |
| Carbohydrate: |
18 g |
| Fat: |
24 g |
| Fibre: |
3 g |
| Sodium: |
480 mg |
Top 5 Nutrients
| |
(% DV*) |
| Calcium: |
36 % / 399 mg |
| Vitamin B12: |
74 % |
| Phosphorus: |
26 % |
| Zinc: |
26 % |
| Selenium: |
24 % |
For more amazing recipes featuring products with 100% Canadian dairy visit: dairyfarmersofcanada.ca/recipes
Stuffed Corn Bread Sandwich - October 2024
Ingredients
Filling
- 4 Italian sausages (about 12.5 oz or 350 g)
- 1 tsp (5 mL) butter
- 1/2 onion minced
- 1/2 red bell pepper finely diced
- 1 cup (250 mL) Canadian Cheddar cheese grate
Corn bread
- Sufficient amount of butter for the mould
- 2 tbsp (30 mL) medium cornmeal (polenta #250
- 3/4 cup (180 mL) cornflour
- 1 cup (250 mL) unbleached flour
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2.5 mL) baking soda
- 1 tsp (5 mL) fennel seeds coarsely crushed
- Pinch of salt
- 2 eggs
- 1 1/4 cups (325 mL) buttermilk
- 3/4 cup (180 mL) butter melted
Preparation
Prepare the filling. Using a small sharp knife, slice the sausage casing and remove the meat. In a pan, brown the sausage meat in butter over medium-high heat, breaking it up and flattening with a wooden spoon. Add the onion and bell pepper and continue cooking for 4 to 5 minutes. Set aside in a sieve to drain off excess oil. Preheat oven to 375°F (190°C). Butter an 8-inch (20-cm) square mould and sprinkle with cornmeal.
In a bowl, mix the flours, baking powder, baking soda, fennel seeds and salt. In another bowl, whisk the eggs with the buttermilk, then add the melted butter. Pour into the dry ingredients and mix. Pour a little less than half of the corn bread batter into the mould and spread out quickly. Spread the sausage mixture and cheese on top. Place the rest of the batter on top in small piles then spread out quickly because the batter tends to thicken. Bake in the centre of the oven for about 35 minutes.
Tips
You can replace buttermilk with sour milk. To make it, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few minutes before using. The bubbling reaction when the baking soda comes in contact with the buttermilk causes the batter to thicken quite quickly. It's therefore important to keep everything within reach and to act quickly once the dry and liquid ingredients are combined. If necessary, mix the sausage mixture and cheese directly into the cornbread batter instead of making layers; it will taste just as good. Without the filling, the cornbread is delicious served with grilled meats, chicken, or stews. It's also great for breakfast.
Nutritional information
Per serving
| Energy: |
696 Calories |
| Protein: |
21 g |
| Carbohydrate: |
34 g |
| Fat: |
53 g |
| Fibre: |
2.3 g |
| Sodium: |
842 mg |
Top 5 Nutrients
| Calcium: |
26 % / 281 mg |
| Selenium: |
69 % |
| Vitamin B12: |
60 % |
| Thiamin: |
46 % |
| Phosphorus: |
32 % |
*percentage of daily value
For more amazing recipes featuring products with 100% Canadian dairy visit: dairyfarmersofcanada.ca/recipes
Grilled Canadien Feta Skewers - July 2024
Ingredients
Creamy Lemon, Pepper and Oregano Sauce
- 3/4 cup (180 mL) 3% plain yogurt
- 2 tbsp (30 mL) fresh oregano, finely chopped
- 2 tbsp (30 mL) olive oil
- 1 tsp (5 mL) lemon zest, grated
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) freshly ground pepper
Grilled Feta Skewers
- 2 zucchinis, cut in about 8 beveled thick slices
- 16 cherry tomatoes or grape tomatoes
- 10 oz (300 g) Canadian Feta cheese, cut in approximately 16 large 1-in (2.5 cm) cubes
- 8 jumbo pitted green olives
- 8 10-inch (25 cm) wooden skewers
Preparation
Creamy Lemon, Pepper and Oregano Sauce
In a small bowl, combine yogurt, 1 1/2 tbsp (22 mL) oregano, 1 tbsp (15 ml) olive oil, lemon zest, salt and pepper. Reserve.
Grilled Feta Skewers
Thread each skewer with 1 zucchini slice, 1 Feta cheese cube, 1 cherry tomato and 1 olive. Brush skewers with remaining 1 tbsp (15 mL) olive oil. Reserve. Preheat well-greased barbecue or grill to 450 °F (230 °C). Grill skewers for 1 to 2 minutes or until grill marks appear without melting the cheese. Turn skewers and grill 2 to 3 minutes or until lightly grilled. Remove from grill and place in platter and garnish with remaining 1/2 tsp (2 mL) oregano. Serve hot with Creamy Lemon, Pepper and Oregano Sauce on the side.
Tips
For even thin slices of zucchini, use a hand held cheese slicer or mandolin. Soak wood or bamboo skewers in cold water for 30 minutes before using to keep them from burning on the grill.
If the Feta keeps breaking when you are putting it on the skewers, try cutting bigger cubes. It will not work with a reduced fat/light cheese (they are typically more breakable), and some brands hold their shape better than others. Look for a brand that is softer and has less holes in it to start with, such as the Feta from Tiras Dairies. You should also look at the best before date: the older the cheese, the more easily it will crumble. To avoid Feta melting and falling of the skewers, the grill must be extremely hot (450F) and you really can only put the skewers on for maximum 1-2 min per side. The goal is NOT to cook the veggies but only to get grill marks.
Nutritional information
Per serving
| |
|
| Energy: |
162 Calories |
| Protein: |
7 g |
| Carbohydrate: |
6 g |
| Fat: |
13 g |
| Fibre: |
1.1 g |
| Sodium: |
569 mg |
Top 5 Nutrients
| |
(% DV*) |
| Calcium: |
18 % / 239 mg |
| Riboflavin: |
32 % |
| Vitamin B12: |
29 % |
| Vitamin B6: |
16 % |
| Vitamin C: |
16 % |
*percentage of daily value
For more amazing recipes featuring products with 100% Canadian dairy visit: dairyfarmersofcanada.ca/recipes
Zucchini and Cheese Muffins - April 2024
Perfect for an afternoon snack or served warm for breakfast.
Prep: 1 h Cooking: 35 min
Ingredients
- 2 cups (500 mL) zucchini grated
- 1/2 tsp (2.5 mL) salt
- 3/4 cup (180 mL) unbleached flour
- 3/4 cup (180 mL) whole wheat flour
- 1/2 tsp (2.5 mL) baking powder
- 1/2 tsp (2.5 mL) baking soda
- Pepper to taste
- Espelette pepper to taste (optional)
- 1/4 tsp (1 mL) garlic powder
- 1/2 tsp (2.5 mL) nutmeg grated
- 1/2 tsp (2.5 mL) herbes de Provence
- 2 eggs
- 1 tsp (5 mL) sugar
- 1/4 cup (60 mL) unsalted butter melted
- 3/4 cup (180 mL) Canadian Quark cheese
- 2 tbsp (30 mL) snipped chives
- 1 1/2 cups (375 mL) Canadian Swiss cheese grated
Preparation
Place the grated zucchini in a sieve. Add salt and mix. Let stand for 30 minutes at room temperature. Rinse in cold water and drain. Press firmly with your hands to extract as much water as possible. Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with butter or insert silicone or paper liners.
In a large bowl, mix the flours, baking powder, baking soda, pepper, Espelette pepper, garlic powder, nutmeg and herbes de Provence. In another bowl, beat the eggs with the sugar, butter and Quark. Using a rubber spatula, fold in the well-drained zucchini and Swiss cheese. Pour the liquid ingredients into the bowl with the dry ingredients and mix. Divide the batter among the muffin cups.
Bake in the centre of the oven for about 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Once cooled, store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.
Tip
It takes about 1 medium zucchini to make 1 cup (250 mL) grated zucchini. You will therefore need 2 for this recipe. Replace Swiss cheese with Canadian Cheddar or Gouda. Add cubed ham or sliced olives to the batter. Replace Quark with the same amount of yogurt or milk. Learn more about different cheeses here.
Nutritional Information
per serving
| |
|
| Energy: |
166 Calories |
| Protein: |
8 g |
| Carbohydrate: |
14 g |
| Fat: |
9 g |
| Fibre: |
1.3 g |
| Sodium: |
242 mg |
Top 5 Nutrients
| |
(% DV*) |
| Calcium: |
16 % / 171 mg |
| Folate: |
14 % |
| Phosphorus: |
15 % |
| Selenium: |
28 % |
| Vitamin B12: |
33 % |
*percentage of daily value
