savory muffins with roasted beets and scallion…

you'll love these savory and filling muffins…breakfast or snack!

you’ll love these savory and filling muffins…breakfast or snack!

savory muffins with roasted beets and scallion…
Recipe type: breakfast or snack…
Author: elena (adapted from 101 cookbooks/heidi swanson
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?
  • 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…
  1. preheat oven to 400 degrees
  2. line a muffin pan with 12 paper cups (i use the natural brown parchment type)
  3. scrub and peel the beets; finely chop and toss with a bit of olive oil and salt/pepper
  4. roast beets for 20 minutes and cool
  5. while beets are roasting, whisk cottage cheese, parmesan cheese, eggs and water together in a large bowl
  6. add the whole wheat flour, almond meal, baking powder, salt and whisk until no lumps remainj
  7. set aside 1 tablespoon of roasted/chopped beets for garnish
  8. gently fold in sliced scallions, remaining chopped beets and finely chopped herb of choice (i used dill because beets & dill work well together)
  9. divide batter evenly and top with a few beet pieces to garnish
  10. bake for 30 minutes or until golden brown
  11. NOTE: the muffins store well in the refrigerator and make a great “on the go” breakfast or snack during the busy week…heat slightly