savory muffins with roasted beets and scallion...
Recipe type: breakfast or snack...
Prep time: 
Cook time: 
Total time: 
Serves: 12
instead of the usual "sweet" breakfast muffin…why not try a savory version?
  • 1 cup low fat cottage cheese
  • ½ cup grated parmesan cheese (or more pungent asiago)
  • 4 large eggs
  • ¼ cup water
  • ¼ cup whole wheat flour
  • 1 cup almond meal/flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 scallions (green and white parts) thinly sliced
  • 1 tablespoon chopped fresh herbs (i used dill)
  • 2 medium beets, chopped
  • OPTIONAL: ½ 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
Recipe by Color My Kitchen at