Ingredients
| lowfat cottage cheese: 2/3 cup |
| parmesan cheese (grated): 1/4 cup |
| whole wheat flour: 1/4 cup |
| flax seed meal: 2/3 cup |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| egg substitute: 1 cup |
| water: 3 Tbl |
| sharp cheddar cheese (shredded): 1/2 cup |
| green onions - spring or scallion (chopped): 2 Tbl (sliced) |
Cottage Cheese and Egg Muffins With Cheddar
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
Method
- Preheat oven to 400°F.
- 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.
- Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
- Divide batter between six muffin cups.
- 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.).
- Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough.