Zutaten für Cottage Cheese And Egg Muffins With Cheddar
- Low Fat Cottage Cheese
- Parmesan Cheese
- Whole Wheat Flour
- Flax Seed Meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Egg Substitute
- 1/4 cup water
- Sharp Cheddar Cheese
- 2 tablespoons chopped green onions
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Zubereitung von Cottage Cheese And Egg Muffins With Cheddar
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, combine 1 cup cottage cheese, 1/4 cup grated Parmesan cheese, 1/2 cup all-purpose flour, 1 tablespoon flaxseed meal, 1 teaspoon baking powder, 1/2 teaspoon salt, 4 large egg beaters, and 1/4 cup water.
- Mix until just combined. Gently fold in 1/2 cup chopped cooked ham, 1/2 cup shredded sharp cheddar cheese, and 2 tablespoons chopped green onions.
- Lightly grease a 6-cup muffin tin with non-stick cooking spray or line with paper muffin cups.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds, or until warmed through.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
2g
Fat
14g
Carbs
2g
