Food recipes
Cottage Cheese and Egg Muffins With Cheddar
Cottage Cheese and Egg Muffins With Cheddar Ingredients: cheese, cottage, creamed, large or small curd cheese, parmesan, hard wheat flour, white, all-purpose, unenriched seeds, flaxseed leavening agents, baking powder...
Cottage Cheese and Egg Muffins With Cheddar
Ingredients:
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
water, bottled, generic
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
Directions:
Preheat oven to 400F.
In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water.
Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
Divide batter between six muffin cups.
Bake muffins 25-30 minutes or until lightly browned on top and set.
(If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.
).
Muffins can be refrigerated and reheated in microwave.
Be careful not to microwave too long or they will get tough.
Ingredients:
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
water, bottled, generic
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
Directions:
Preheat oven to 400F.
In mixing bowl, combine cottage cheese, parmesan, flour, flaxseed meal, baking powder, salt, egg beaters, and water.
Mix until well combined, then gently stir in ham, sharp cheddar, and green onions.
Spray muffin cups with non-stick spray or olive oil, or spray foil muffin cups.
Divide batter between six muffin cups.
Bake muffins 25-30 minutes or until lightly browned on top and set.
(If you're going to be microwaving later, bake for 25 minutes; if eating immediately, bake for 30 minutes.
).
Muffins can be refrigerated and reheated in microwave.
Be careful not to microwave too long or they will get tough.