Delicious protein packed, gluten-free savory cheddar and broccoli muffins! Recipe adapted from "Savory Cottage Cheese Muffins" by "Hey Nutrition Lady" Amounts edited to make 6 muffins - as I like to bake them in my counter-top oven and use my smaller 6-cup muffin tin. I also added some seasonings. You can double the recipe for a larger 12-cup muffin tin.
6 Parchment muffin liners or use a silicone muffin tin
Ingredients
3/4cupcottage cheese 4%
3largeeggs
3 tablespoonsmilk
Dry Ingredients: Whisk together in small bowl:
1/3cupchickpea flour
1cupalmond flour
1teaspoonbaking powder
1/2teaspoon salt
1/2 teaspoonItalian seasoning
1/4teaspoonpepper
Add-Ins:
3/4cup finely chopped, thawed frozen broccolisqueeze out any excess moisture
3/4cup shredded sharp cheddar cheese
Instructions
Preheat oven to 400 degrees.
Use silicone muffin tins or line regular muffin tins with parchment liners or squares of parchment. (These muffins love to stick to the pan, don't skip this step.)
In large bowl, mix together cottage cheese, eggs and milk.
Whisk together dry ingredients in separate small bowl. Mix into wet mixture. Stir in your broccoli and cheddar.
Spoon into prepared muffin tin. They will be full.
Bake for 18-22 minutes. or until puffed and slightly browned. They will spring back when gently touched.
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