Thursday, November 11, 2010

Breakfast muffins.

This recipe calls for making the muffins in large muffin tins, but I made them in normal-size.  We enjoyed them for breakfast, but you could certainly leave out the meat and make them for dinner. They seem to be pretty healthy to me. I haven't tried them with egg beaters, but I don't know why that wouldn't work.

Printable Recipe:
2/3 cup cottage cheese
1/4 cup grated parmesan
1/4 cup white whole wheat flour
2/3 cup almond meal (found Bob's Red Mill in the regular grocery store)
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, beaten
3 tablespoons water
1/4 cup finely diced ham
1/2 cup sharp cheddar
2 tablespoons sliced green onions.
Preheat oven to 400 degrees F

In a mixing bowl, combine cottage cheese, parmesan, white whole wheat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
Spray muffin cups with non-stick spray or olive oil, or use foil muffin cups. (She would spray those too.) Divide batter between muffin cups. Bake 25-30 minutes or until lightly browned on top and set. (If you are going to be microwaving, I would make about 25 minutes, but be careful or they will get tough) Since I used the smaller muffin tins, 25 min. was plenty.

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