Savoury Breakfast Muffins
submitted by: Suzanne Fournier
serves instructions:
things you need:
1 cup | cottage cheese 1/2 cup | plain Greek yogurt 3 | large eggs, room temp., lightly beaten 1 cup| cheddar cheese, grated 1 cup | ham, diced 1/4 cup | green onions, diced 1/2 cup| butter, melted and cooled 1 1/2 cups | flour (all purpose or
Preheat oven to 350*. In a large bowl, use a whisk or blender to mix the first 3 ingredients (cottage cheese, yogurt, eggs). Stir in the cheddar, ham and green onions. In a microwave-safe container, melt the butter and set it aside to cool slightly. In a separate bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, garlic powder and herbs. Grease a muffin tin. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients alternating with the melted butter, stir just until the dry ingredients are incorporated. Don’t overmix, or your muffins will be tough. Your batter will be thick and lumpy. Scoop batter into the muffin tins (fill them up, but don’t pack them down, they’ll settle as they bake.) Bake until golden, 25-30 minutes. Let the muffins sit in the pan for about 3 minutes (the steam will help them release). Cool on a wire rack and enjoy!
half whole wheat) 1/2 cup | cornmeal 3-4 tbsp | sugar 1 tsp | baking powder 1/2 tsp | baking soda 1/2 tsp | salt black pepper, to taste *Optional 1 tsp| garlic powder 1 tsp| Italian herb blend
(can use dill or other herbs)
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