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Flourless Egg & Cottage Cheese Savory Muffins (Nutrient Dense, Low Carb, Gluten-Free)
kymmit
Posts: 13 Member
I've made these a few times, but made them again last night and I love them. Because of the almond & flaxseed meal and hemp seeds, this ends up much more like a muffin and less like a frittata. For 2 of these there are 7g carbs (4g fiber, 2g sugar) and 21g protein. They're very savory, and packed with good stuff.
Recipe source: http://www.kalynskitchen.com/2012/10/flourless-nutrient-dense-savory-breakfast-muffin.html
Flourless Egg and Cottage Cheese Savory Breakfast Muffins (Nutrient Dense, Low Carb, Gluten-Free)
(Makes 12 small muffins; recipe created by Kalyn)
Dry Ingredients:
1/2 cup almond meal (almond flour will probably work, but I liked the texture of the coarser almond meal in this)
1/2 cup raw hemp seed (I used Manitoba Harvest Shelled Hemp Hearts)
1/2 cup finely-grated Parmesan cheese
1/4 cup flax seed meal
1/4 cup nutritional yeast flakes
1/2 tsp. baking powder
1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
1/4 tsp. salt
Wet Ingredients:
6 eggs, beaten
1/2 cup reduced-fat cottage cheese
1/3 cup thinly sliced green onion
Instructions:
Preheat oven to 375F/190C. Spray baking cups or muffin pan with non-stick spray or olive oil. (I've only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches inches across, so if you use a larger size you'll get less muffins and may need to cook them slightly longer.)
In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt. In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions. Mix the wet ingredients into the dry ingredients.
Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups. Bake for 25-30 minutes, or until the muffins are firm and nicely browned.
Recipe source: http://www.kalynskitchen.com/2012/10/flourless-nutrient-dense-savory-breakfast-muffin.html
Flourless Egg and Cottage Cheese Savory Breakfast Muffins (Nutrient Dense, Low Carb, Gluten-Free)
(Makes 12 small muffins; recipe created by Kalyn)
Dry Ingredients:
1/2 cup almond meal (almond flour will probably work, but I liked the texture of the coarser almond meal in this)
1/2 cup raw hemp seed (I used Manitoba Harvest Shelled Hemp Hearts)
1/2 cup finely-grated Parmesan cheese
1/4 cup flax seed meal
1/4 cup nutritional yeast flakes
1/2 tsp. baking powder
1/2 tsp. Spike Seasoning (optional but good; can substitute any all-purpose seasoning mix)
1/4 tsp. salt
Wet Ingredients:
6 eggs, beaten
1/2 cup reduced-fat cottage cheese
1/3 cup thinly sliced green onion
Instructions:
Preheat oven to 375F/190C. Spray baking cups or muffin pan with non-stick spray or olive oil. (I've only used Silicone Baking Cupsfor this, but I think it might work okay in well-sprayed metal muffin pans. The muffin cups I used are just over 2 inches inches across, so if you use a larger size you'll get less muffins and may need to cook them slightly longer.)
In a medium-sized bowl, mix together the almond meal, raw hemp seed, Parmesan cheese, flax seed meal, nutritional yeast flakes, baking powder, Spike Seasoning (if using), and salt. In a smaller bowl, beat the eggs and then mix in the reduced-fat cottage cheese and thinly sliced green onions. Mix the wet ingredients into the dry ingredients.
Scoop out the mixture with a small measuring cup and fill the muffin cups until they are nearly full, dividing the mixture evenly between the muffin cups. Bake for 25-30 minutes, or until the muffins are firm and nicely browned.
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