Cottage Cheese and Egg Muffins With Cheddar

These muffins are high in protein and high in fiber.

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

Ingredients

• 2⁄3 cup low fat cottage cheese
• 1⁄4 cup  grated parmesan cheese
• 1⁄4 cup whole wheat flour
• 2⁄3 cup flax seed meal
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup egg substitute
• 3  tablespoons water
• 1⁄2 cup sharp cheddar cheese
• 2  tablespoons  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.