Cottage Cheese and Egg Muffins With Cheddar

Submitted by TLB5208

"These muffins are high in protein and high in fiber."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 8 muffins
• Serves: 8

ingredients

• 157.80 ml low fat cottage cheese
• 59.14 ml grated parmesan cheese
• 59.14 ml whole wheat flour
• 157.80 ml flax seed meal
• 4.92 ml baking powder
• 1.23 ml salt
• 236.59 ml egg substitute
• 44.37 ml water
• 118.29 ml sharp cheddar cheese
• 29.58 ml sliced green onions

directions

1. Preheat oven to 400°F.
2. In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water. Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
3. Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
4. Divide batter between six muffin cups.
5. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.).
6. Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.

Reviews

[Mandy]

I thought these were okay, lacked flavour a little though even though I used a flavoured cottage cheese...ham was missing from the ingredients but in the method so I missed that when Making but this would have helped the flavour I'm sure.

 

[Sydney Mike]

After reading the recipe I realized that, although it isn't in the ingredient list, the directions call for including ham, so I took it upon myself to add a half cup of finely diced baked ham, & they turned out just fine ~ These muffins made for a great breakfast, but since I wasn't able to zmail the chef about the ham, well . . . [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]