you’ll love these savory and filling muffins…breakfast or snack!
| savory muffins with roasted beets and scallion… |
Recipe type: breakfast or snack…
Author:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 12
instead of the usual “sweet” breakfast muffin…why not try a savory version?
Ingredients
- 1 cup low fat cottage cheese
- 1/2 cup grated parmesan cheese (or more pungent asiago)
- 4 large eggs
- 1/4 cup water
- 1/4 cup whole wheat flour
- 1 cup almond meal/flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 scallions (green and white parts) thinly sliced
- 1 tablespoon chopped fresh herbs (i used dill)
- 2 medium beets, chopped
- OPTIONAL: 1/2 cup finely julienned spinach or swiss chard for added fiber and a dash of healthy greens…
Instructions
- preheat oven to 400 degrees
- line a muffin pan with 12 paper cups (i use the natural brown parchment type)
- scrub and peel the beets; finely chop and toss with a bit of olive oil and salt/pepper
- roast beets for 20 minutes and cool
- while beets are roasting, whisk cottage cheese, parmesan cheese, eggs and water together in a large bowl
- add the whole wheat flour, almond meal, baking powder, salt and whisk until no lumps remainj
- set aside 1 tablespoon of roasted/chopped beets for garnish
- gently fold in sliced scallions, remaining chopped beets and finely chopped herb of choice (i used dill because beets & dill work well together)
- divide batter evenly and top with a few beet pieces to garnish
- bake for 30 minutes or until golden brown
- NOTE: the muffins store well in the refrigerator and make a great “on the go” breakfast or snack during the busy week…heat slightly