| Cuisine: American | Type: Breakfast | Serves: makes 6 |
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Source:
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Kayln's Kitchen blog |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Delicious and diet friendly! |
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Serving Suggestions:
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Ingredients:
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2/3 cup low-fat cottage cheese 1/2 cup grated parmesan cheese + 1 T for topping muffins if desired 1/4 cup white whole wheat flour 2/3 cup almond meal (or you can use 2/3 cup ground almonds but it will be chunkier) 1 tsp. baking powder 1/2 tsp. salt 3 T water 4 eggs, beaten 3 strips bacon, cooked until very crisp, then crumbled 3 T thinly sliced green onions |
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Instructions:
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Preheat oven to 400 F. In mixing bowl, combine cottage cheese, parmesan cheese, white whole wheat flour, almond meal, salt, water, and beaten egg. Mix well. Gently mix in crumbled bacon and green onion, until well distributed in bater. Spray silicone muffin cups with nonstick spray (or normal muffin tin). Fill cups 3/4 full, topping with parmesan if using. Bake 25-30 minutes until muffins are firm and lightly browned. Muffins can be refrigerated and reheated in microwave for about 30 seconds. Don't microwave more than 1 minute or the muffins will become tough. |
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Related recipes:
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None |
2008-02-23